Homemade Caramel Apples

Directions

1. To remove the wax coating from the apples, first rinse them in very hot water and rub with a towel. Then bring a large pot of water to a boil and take it off the heat.
2. Carefully place one apple in the hot water for 15 seconds, then use tongs or a slotted spoon to lift it out onto a towel. Rub the apple vigorously with the towel until the wax is gone.
3. Repeat the de-waxing process for each apple.
4. Remove the stems from all apples, then push a stick into the center of each apple where the stem was, ensuring it is firmly inserted.
5. Line a cookie tray with parchment paper and lightly spray it with oil. This tray will hold the dipped apples.
6. In a medium pot, combine the cream, butter, corn syrup, brown sugar, salt, and vanilla.
7. Heat the mixture over medium heat until it reaches 240°F. Do not stir while heating.
8. Remove the pot from heat and let the caramel cool for 10 to 15 minutes. It should be thin enough to dip but thick enough to coat and stick to the apples.
9. Dip each apple into the caramel, letting excess drip off, then place on the prepared tray. If the caramel becomes too hard, warm it slightly on the stove.
10. Let the apples cool before serving.
11. These are best enjoyed the same day but can be stored in an airtight container in the fridge for up to 3 days.