Katherine Wants: A Salted Caramel Apple

This Halloween Livvie and Katherine wanted homemade salted caramel apples. 🍏

Serves: 6-8
Prep time: 5 minutes
Boil time: 17 minutes
Special tool: candy thermometer

Ingredients
8–9 cold Granny Smith apples
1 and 1/2 cups Ontario heavy cream
1/2 cup Ontario whole milk
1 cup light corn syrup
2 cups packed dark brown sugar
1/4 cup Ontario unsalted butter, at room temperature
1/2 teaspoon salt

Method
1. Combine the heavy cream, milk, corn syrup, brown sugar, butter, and salt into a heavy-duty saucepan over medium heat. Do not turn the temperature up or down. Keep at medium the entire time the caramel cooks.
2. Brush down the sides of the pan with a water-moistened pastry brush and attach a candy thermometer to the pan, making sure the bulb is not touching the bottom of the pan
3. Without stirring, let the mixture cook and bubble until it reaches 235°F (113°C). Reaching this temperature should take about 15 – 20 minutes. The temperature will heat up slowly, then move quickly, so keep your eye on the pot. Once at 235°F – 240°F, remove caramel from heat. Avoid over-stirring which can create air bubbles in the caramel (and then on the apple).
4. Allow caramel to cool for 4-5 minutes until slightly thickened. If caramel is too thin to coat apples, let it cool and thicken for 5-10 minutes longer.
5. Holding the caramel apple stick, dip the apple into the warm caramel, tilting the pot as needed to coat all sides of the apple. Lift the apple up and swirl it around.
6. Enjoy immediately or allow caramel to set, about 45-60 minutes.

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