- 4 to 6 medium apples
- 2 cups sugar
- 1 tablespoon light corn syrup
- One-half cup water
- 1 stick unsalted butter, cut into pieces, at room temperature
- 1/4 cup plus 2 tablespoons heavy cream
- Pinch of salt
Bring a large pot of water to a boil. One at a time, submerge the apples in the water for up to 30 seconds to remove any wax, then transfer to a cool surface, wipe dry, and allow to cool.
Insert a small stick into the stem end of each apple. Set the apples aside on lightly buttered parchment paper, waxed paper or a Silpat sheet.
Combine the sugar, corn syrup and water in a heavy-bottomed, medium-sized deep saucepan. Bring to a boil, swirling to help dissolve the sugar, and cook, undisturbed, until the syrup becomes a deep, golden amber color.
Remove from the heat and add the butter, swirling to help it combine with the caramel. Add the cream and the salt and stir until smooth. Set the caramel on a cool surface to cool for 5 to 7 minutes.
One at a time, dip the apples in the caramel, swirling and tilting to coat them completely and evenly. Twirl them in the air to allow the caramel to cool a bit before placing them on the prepared paper to cool and harden.