8 caramel apples
- 8 wooden skewers or Popsicle sticks
- 8 small apples, washed and dried
- 1/2 cup water
- 1 1/4 cups Domino® Demerara Washed Raw Cane Sugar
- 1/4 teaspoon cream of tartar
- 1 cup heavy cream
- 1 tablespoon butter
- 1/2 teaspoon vanilla
Skewer apples with popsicle sticks or 6” wooden skewers, then chill until ready to dip.
In a medium sauce pot over medium high heat, whisk together water, sugar, and cream of tartar until syrup comes to a boil.
Insert a candy thermometer and boil, undisturbed, for 10-12 minutes or until syrup reaches 310 F (hard crack stage).
While the syrup is boiling, combine heavy cream with butter and vanilla.
Once sugar syrup reaches 310 F., immediately whisk in cream mixture, return mixture to a boil then reduce heat to medium. Boil, undisturbed, for 10-12 minutes or until caramel reaches 240°F (soft ball stage) on the candy thermometer.
Remove pot from heat, cool to 220 F. then remove candy thermometer.
Quickly dip cold apples in caramel, letting excess drip off before transferring to a parchment-lined sheet pan.
Allow caramel apples to cool to room temperature before serving.
Apples from the produce section are usually coated in wax. Dip your apple into a pot of boiling water for about 10 seconds, then wipe the wax off. This will help the caramel to adhere.