- 4 medium apples, washed and dried
- 2 cups sugar
- 1 tablespoon corn syrup
- One-half cup water
- 2 sticks (one-half pound) unsalted butter, cut into pieces, at room temperature
- 1 cup heavy cream
- Pinch of salt
- Fill an ovenproof bowl with water; this is so you can submerge the bottom of the saucepan in water if caramel starts to burn.
- Insert a small stick into the stem end of each apple. Set the apples aside on lightly buttered parchment paper, waxed paper or Silpat sheet.
- Combine the sugar, corn syrup and water in heavy-bottomed, medium-sized deep saucepan. Stir with a wooden spoon to blend well. Cook over medium heat. Don't stir until the syrup becomes a deep, golden amber color.
- Remove from the heat. Using a clean wooden spoon beat in butter. Then, stir in the cream. Add the salt.
- Dip the apples, one at a time, in the caramel, swirling and tilting to coat them completely and evenly. Return the apples to the prepared paper to cool and harden.