Caramel Apples

Make the Caramel Sauce (15-20 minutes)

• In a 2-quart, heavy-bottomed saucepan, combine the light brown sugar, unsalted butter, heavy cream, light corn syrup, and fine sea salt.
• Clip a candy thermometer to the side of the pan, ensuring the tip is submerged in the mixture but not touching the bottom.
• Cook over medium heat, stirring constantly with a heatproof spatula or wooden spoon until the butter is melted and the sugar has completely dissolved.
• Bring the mixture to a boil. Reduce the heat slightly to maintain a steady, rolling boil. Stop stirring and allow it to cook.
• Continue to boil, swirling the pan occasionally, until the thermometer registers 245°F (118°C), which is the firm-ball stage. This will take approximately 10-15 minutes.
• Once the target temperature is reached, immediately remove the pan from the heat. Carefully stir in the vanilla extract; the mixture will bubble vigorously.

Dip the Apples (5 minutes)

• Let the caramel cool and thicken for 2-3 minutes. It should be hot enough to coat smoothly but not so thin that it all slides off.
• Remove the chilled apples from the refrigerator.
• Working one at a time, hold an apple by its stick and dip it into the hot caramel. Tilt the pan and rotate the apple to coat it evenly all the way up to the stick.
• Lift the apple out of the caramel, allowing the excess to drip back into the pan. Scrape the bottom of the apple against the rim of the pan to remove extra caramel.
• If using toppings, immediately roll the coated apple in your desired toppings while the caramel is still wet.

Set and Serve (30 minutes)

• Place the coated apple on the prepared parchment-lined baking sheet.
• Repeat the dipping process with the remaining apples, working quickly before the caramel cools too much. If the caramel becomes too thick, you can gently reheat it on low for a minute.
• Transfer the baking sheet to the refrigerator and chill for at least 30 minutes, or until the caramel is completely firm to the touch.
• Serve chilled, or allow them to sit at room temperature for 10-15 minutes before serving for a softer caramel bite.