Caramel apples

To coat 8 Granny Smith apples, you need to scale the scratch-made caramel recipe up by 1.33x, using 1 1/3 cups sugar, 1/3 cup light corn syrup, 1/3 cup water, 1 1/3 cups heavy cream, 5 1/3 tablespoons unsalted butter, and a hefty pinch of salt. Adjusted Ingredients for 8 Apples 8 medium Granny Smith apples (washed, dried, and de-waxed) 1 1/3 cups granulated sugar 1/3 cup light corn syrup 1/3 cup water 1 1/3 cups heavy cream (at room temperature) 5 1/3 tablespoons unsalted butter (approx. 5 tablespoons + 1 teaspoon, cubed) 1/3 teaspoon salt (approx. a generous 1/4 teaspoon) 1 1/3 teaspoons vanilla extract

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Step-by-Step Instructions Prep the Granny Smith apples: Remove the stems. Wash them in very warm water and scrub with a rough towel to strip away the grocery store wax. Insert your sticks into the top cores and set them aside on a baking sheet lined with Parchment Paper. Boil the sugar base: Combine the 1 1/3 cups sugar, 1/3 cup corn syrup, and 1/3 cup water in a heavy-bottomed saucepan. Heat over medium-high without stirring until it turns a rich amber color (about 8–10 minutes). Incorporate the dairy: Take the pan off the heat source. Slowly whisk in the 1 1/3 cups heavy cream, 5 1/3 tablespoons butter, and 1/3 teaspoon salt. Watch out for the intense steam and bubbling. Bring to temperature: Return to medium-low heat. Stir constantly until your candy thermometer reads 245°F to 248°F. Cool slightly & dip: Remove from heat and stir in the 1 1/3 teaspoons vanilla. Let the caramel cool and thicken for 5 minutes. Dip each Granny Smith apple, twirling it to coat, and let the excess drip off before placing it onto the parchment paper. Set: Chill in the refrigerator for 20–30 minutes until the caramel is firm.