Halloween (and fall for that matter) would not be complete without a few sweet bites of the season's most classic treat: the caramel apple. Follow the instructions below to make your own batch from scratch!
Total time: 45 minutes.
- 8 to 10 small apples (refrigerated until cold)
- 1/2 cup water
- 1 1/3 cups Crown Maple Sugar*
- 1 teaspoon North Fork Sea Salt (North Flake)*
- 1 cup plus 2 tablespoons heavy cream chilled
- Maple leaf sprinkles
*Purchase the special ingredients from above:
Skewer apples with popsicle sticks, then return to fridge. In a 3-quart stainless steel saucier, combine water, sugar, and salt over medium heat. Stir with a fork until sugar is fully dissolved and syrup comes to a rolling boil, about 4 minutes. Simmer, without stirring, until syrup is honey-gold, roughly 9 minutes. Immediately add cream (the mixture will sputter) and reduce heat to medium-low, stirring constantly with a heat-resistant spatula, until caramel registers 215°F on a digital thermometer, about 7 minutes. Transfer to a small heat-resistant bowl and cool to about 200°F.
Dip cold apples in caramel, letting excess drip off before transferring to a parchment-lined cutting board. Let stand at room temperature until fully set, about 10 minutes, and serve!
Original recipe can be found here. The above recipe was altered to include Crown Maple Sugar and North Fork Sea Salt.