Ingredients
  • 1 ½ cup sugar
  • 5 tbsp room temp butter
  • 1 cup room temp heavy cream
  • 4 – 5 Apples
  • Toppings as desired
**For best results use a candy thermometer.
Instructions
  1. Heat sugar in a saucepan over medium-heat, stirring constantly until the sugar begins to melt and boil.
  2. Once the sugar is boiling, stop stirring. Continue to boil for 3 to 5 minutes until the sugar is a gold-brown color.
  3. Remove from heat and whisk in butter until fully incorporated.
  4. Add in the heavy cream, whisking slowly.
  5. Return the mixture to medium heat and, using a candy thermometer, boil until the liquid temperature reaches 220 F.
  6. Remove from heat and let cool for several minutes, then transfer to a medium bowl.
  7. Thoroughly wash and dry apples until they are free of any waxy coating.
  8. Put the apples on a skewer.
  9. Dip the apples in the warm caramel and set them on a parchment-lined baking sheet.
  10. Sprinkle with desired toppings and enjoy!