Caramel Apples

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Caramel Apples

Caramel Apples


  • 2 cups sugar
  • ¼ cup light corn syrup
  • ½ cup water
  • ½ cup heavy cream
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 6 apples, with sticks inserted for dipping


  1. In a small saucepan over medium-high heat, combine sugar, corn syrup, and water. Stir mixture until it comes to a boil. Continue to cook, swirling the pan (do not stir), until the mixture turns a light amber color and a candy thermometer reads 320 degrees, about 8-10 minutes. Remove the pan from the heat and slowly whisk in the heavy cream (be careful as it will bubble vigorously). Add the butter and vanilla extract and continue to whisk until incorporated. Return the pan to low heat and whisk until the mixture is smooth. Let the mixture cool slightly, about 1-2 minutes then dip prepared apples letting excess caramel drip off. Dip in toppings, if desired. Place on a lightly greased parchment-lined baking sheet to set.

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