Candy apples- or caramel apples if you prefer- are easy to make and a great treat. Best of all, they can be enjoyed all year round!
Candy thermometer – you can get one cheaply at most grocery stores.
8 organic apples
8 popsicle sticks
2 cups of packed organic dark brown sugar
1 ¾ cups organic heavy cream
¾ cup organic dark corn syrup
1 tsp salt
¼ tsp organic vanilla extract
2 Tbsp. unsalted organic butter
Wash and dry your apples thoroughly. Arrange apples in an upright position (stem up) and push the popsicle sticks into the apple core. Set aside.
Fill a large bowl half way with ice and water and set aside.
Line a baking sheet with parchment paper and set aside.
In a medium-sized sauce pan, combine the brown sugar, heavy cream, corn syrup, salt and butter. Stirring constantly, bring the mixture to a boil over medium-high heat and cook until the temperature reaches 250 degrees Fahrenheit as measured by a candy thermometer. As soon as the thermometer reaches 250 degrees, remove the pot from stove and place into your ice water bath to stop the boiling (about 1 minute). Remove the caramel from the cold water bath and add the vanilla extract. Stir until it is well mixed.
Now, one at a time, hold the popsicle stick and dip your apples about ¾ of the way into the caramel and rotate until coated. Lift the apple out and let the excess caramel drip off. Then, flip the apple (popsicle stick pointing down and apple up) and hold it up for about 20 seconds to let the caramel coating even out before you place it onto the parchment paper with the popsicle stick up. Once all of your apples have been dipped, place the baking sheet with them on it into the refrigerator for about 20 minutes to fully set