Toppings: Mini chocolate chips, chopped salted peanuts, crushed pretzels, flaky salt, and sprinkles
6 to 8 small apples (Granny Smith work best)
1/2 cup heavy cream
2 cups sugar
1 tablespoon light corn syrup
1/4 teaspoon kosher salt
6 to 8 chopsticks or ice pop sticks for skewering apples
Line a baking sheet with parchment. Wash and dry the apples well, insert a chopstick into the stem end of each one, and stand on the prepared baking sheet. Place the baking sheet and cream next to the stove. Put the sugar, corn syrup and 1/2 cup water in a medium saucepan with high sides and heat over medium-high heat, stirring occasionally, until the sugar dissolves, about 5 minutes. Raise the heat to high and cook without stirring until the mixture is honey colored, about 10 minutes. If you have a thermometer, it should read 330 degrees F. (If the flames reach up around the sides of the pot, keep the heat at medium high). Remove from the heat and immediately and carefully whisk in the cream (the mixture will darken as you do). Because the mixture will bubble up, use a whisk with a longer handle so the steam doesn't burn your hand. Let the mixture cool for 3 1/2 minutes, then carefully dip an apple into the caramel mixture, roll in a topping and set on the prepared baking sheet; repeat with the remaining apples. If the caramel cools while dipping, reheat it briefly over low heat, swirling occasionally; do not stir.
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