Salted (And Other) Caramel Apples

1. 1

   Melt caramel with cream in a double boiler or glass bowl set over a pot of simmering water. Add vanilla and salt and stir until smooth.

2. 2

   Stick one chopstick in the bottom of each apple. One at a time, dip the apple in the caramel, coating it all the way to the base of the stick. Allow excess to drip back into the pan for a couple of seconds, then carefully roll the apple in whatever topping you'd like. (There's a small window of opportunity for the toppings to easily stick!)

3. 3

   Repeat with all the apples, refrigerating apples as soon as they're coated. Once cool, wrap apples with cellophane or plastic wrap.

* Per serving · 4 servings · Values may vary.

No additional tips available.