Made-From-Scratch Caramel Apples Recipe

1. 1

   Skewer apples with

2. 2

   , then return to fridge. In a 3-quart stainless steel saucier, combine water, sugar, and salt over medium heat. Stir with a fork until sugar is fully dissolved and syrup comes to a rolling boil, about 4 minutes. Simmer, without stirring, until syrup is honey-gold, roughly 9 minutes.

3. 3

   Immediately add cream (the mixture will sputter) and reduce heat to medium-low, stirring constantly with a heat-resistant spatula, until caramel registers 250u00b0F (121u00b0C) on a digital thermometer, about 7 minutes. Transfer to a small heat-resistant bowl and cool to about 212u00b0F (100u00b0C).

4. 4

   Dip cold apples in caramel, letting excess drip off before transferring to a parchment-lined cutting board. Let stand at room temperature until fully set, about 10 minutes, and serve.

* Per serving · 4 servings · Values may vary.