These Caramel Apples are so delicious and surprisingly simple to make! I use a caramel sauce from Brown-Eyed Baker. It is absolutely superb and you really do need the kosher salt.
- 1 cup sugar
- 6 tablespoons unsalted butter
- 3 teaspoons kosher salt
- 1/2 cup heavy whipping cream
- 6 fresh apples rinsed and dried
- Over medium-high heat, add the sugar to a large saucepan and spread it out over the bottom of the pan.
- Once the sugar has started to melt, whisk it until it has melted completely.
- After the sugar has melted turn down the heat to medium and watch it very carefully as it is almost done. Remove from heat once it is 350 degrees Faherenheit (use a candy thermometer). If you don’t have a candy thermometer, the sugar should be a light amber but not too dark.
- Add the butter and stir with a wooden spoon until it has somewhat incorporated (the butter won’t totally incorporate at this point). Add the whipping cream and whisk it in. Once the sauce is combined, add the kosher or sea salt and stir to combine.
- Cover a baking sheet with tin foil and butter the foil.
- Dip the top 1/2 of the apple into the caramel until coated well. Place the apple non-coated side down on the baking sheet. Repeat with all 8 apples and place them in the refrigerator for about 30 minutes or until the caramel has set-up.
- After the caramel has cooled, pour any remaining caramel into a jar and store it in the refrigerator up to a month.
Sources: “Salted Caramel Sauce” by Browneyedbaker.co Technique for putting together the caramel apples from BonAppetit