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1
Line a large baking sheet with parchment paper or a silicone mat.
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2
If the apple stems aren't sturdy, insert wooden skewers or twigs into the tops.
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3
In a small saucepan, bring the cream just to a boil.
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4
Remove from the heat.
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5
In a large saucepan, combine 1/2 cup of the sugar with the water and lemon juice.
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6
Using a wet pastry brush, wash down the side of the saucepan.
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7
Bring to a simmer over moderate heat without stirring and cook until the syrup begins to color around the edges, about 4 minutes.
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8
Swirl the pan carefully, then simmer until the caramel turns a light amber color, 2 to 3 minutes longer.
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9
Remove from the heat.
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10
Using a long-handled wooden spoon, carefully stir in the hot heavy cream.
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11
Return the caramel to the heat and stir in the corn syrup, salt and the remaining 3/4 cup sugar.
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12
Add the butter and bring the caramel to a boil over moderately high heat.
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13
Wash down the side of the saucepan with a wet pastry brush.
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14
Insert a candy thermometer in the caramel and cook it over moderate heat until the thermometer registers 242, 6 to 7 minutes.
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15
Set the saucepan on a wire rack and stir in the vanilla.
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16
Let the caramel stand for 5 minutes to cool slightly.
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17
Working quickly, dip the lady apples into the caramel, letting any excess drip back into the pan.
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18
Set the apples on the prepared baking sheet.
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19
If the caramel becomes too thick, gently rewarm it over low heat.
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20
Let the caramel apples cool for 1 hour before serving.
