Caramel Apples

1. 1

   Combine the sugar, butter and salt in a medium saucepan and cook over medium heat, stirring occasionally, until dark amber, about 20 minutes.

2. 2

   Remove the pan from the heat and carefully pour in the cream and vanilla (it will bubble up).

3. 3

   Set the saucepan over low heat and continue cooking, whisking, until smooth and the bubbling subsides, 2 to 4 more minutes.

4. 4

   Remove from the heat and pour into a large glass measuring cup or bowl so the caramel is about 2 inches deep.

5. 5

   Set aside, stirring occasionally, until cooled slightly and thick enough to coat a spoon, 12 to 15 minutes.

6. 6

   Line a rimmed baking sheet with parchment paper and coat with cooking spray.

7. 7

   Insert a wooden stick into the center of each apple, about one-third of the way down.

8. 8

   Holding an apple by the stick, dip it into the caramel and roll around to cover.

9. 9

   Gently twirl the apple over the measuring cup, letting the excess caramel drip off, then turn it upside down and hold about 30 seconds to help set the caramel; place on the prepared baking sheet.

10. 10

    Repeat with the remaining apples.

11. 11

    Let set 15 minutes.

12. 12

    Photograph by Andrew Purcell

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