Caramel Apples

1. 1

   Insert a wooden stick into the stem end of each apple.

2. 2

   Coat a baking sheet with cooking spray.

3. 3

   Make the caramel: Melt the sugar and corn syrup in a large pot over medium-high heat, stirring with a wooden spoon until combined.

4. 4

   Don't stress if it starts to clump: It will eventually even out.

5. 5

   Cook, swirling the pan but not stirring, until dark amber in color and a candy thermometer registers 245 degrees F, 8 to 12 minutes.

6. 6

   Add the butter all at once, stirring until incorporated.

7. 7

   Turn down the heat to medium and pour in the heavy cream (the mixture will foam up); whisk until smooth.

8. 8

   Increase the heat to medium high and bring the caramel up to 250 degrees F, 8 to 10 minutes.

9. 9

   Turn off the heat and let cool for 5 to 10 minutes.

10. 10

    Dip the apples in the caramel and roll in crushed cookies; place on the baking sheet to set, 5 to 10 minutes.

11. 11

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12. 12

    Photograph by Coral Von Zumwalt

No additional tips available.