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Remove all stems from apples and wash in hot water. You want to remove the wax coating so you can either dip in boiling water for a few seconds or wash with hot water then rub vigorously with a paper or kitchen towel
Remove the stem and push an apple stick into core to create a handle.
Combine brown sugar, cream, light corn syrup, salt, and butter in a small pot.
Heat over medium-low heat while stirring until the butter has melted.
Cook without stirring while occasionally washing the side down with a wet pastry brush until the temperature reaches between 235-240F.
Remove from heat, stir in the vanilla then set aside to cool for 5-10 minutes. The caramel is ready for dipping once it's about 190F. You can always dip a test apple to see if it looks right.
Dip apple into the caramel, allow excess to drip off then place on a silicone sheet or piece of parchment paper to cool.
If desired you can add a drizzle of chocolate or roll in chopped nuts or sprinkles.