12 crisp apples
1 1/3 cups dark corn syrup
1 1/3 cups granulated sugar
1 1/3 cups light brown sugar
1 1/3 cups heavy cream
1/4 teaspoon salt
3 tablespoons butter
3/4 teaspoon vanilla extract
(Optional) sprinkles, nuts, nonpareils, chocolate, etc.
Line a baking pan with a generously oiled sheet of parchment paper.
Push a candy apple stick into the core of each apple.
Combine the syrup, sugars, heavy cream, and salt in a large saucepan over medium0high heat. Simmer until the mixture reaches 270°F – about 15 minutes. Remove from heat, stir in the butter and vanilla. Let cool for 6 to 8 minuets, until caramel thickens to a toffee-like consistency.
Dip and gently swirl the apples into the caramel and place on the prepared baking sheet.
You can add nuts, sprinkles, or whatever you like to the apples. Let cool completely.