A candy thermometer is essential when making candied apples. I highly recommend this small investment in your kitchen arsenal.10-12 small Granny Smith apples (ideally organic, without any waxed coating)
10-12 candy or craft sticks
2 cups packed light brown sugar
1 3/4 cups heavy cream
3/4 cup cane sugar syrup
2 tablespoons unsalted butter (1/4 stick)
2 teaspoons kosher salt
Prepare the apples, washing well and drying. If there is a wax coating, try as best as possible to remove the coating when cleaning. Remove the stems and drive a candy/craft stick into each core, making sure it is firmly in place.
Prepare an ice bath and keep it near the stove. Cover a baking sheet with parchment paper, sprayed with cooking spray if desired, and also keep it near your stove and work space.
In a medium saucepan, stir together the brown sugar, heavy cream, cane sugar syrup, butter, and salt. Place over medium high heat and bring to a boil, stirring periodically. Watch the temperature using a candy thermometer and let it continue bubbling until the caramel reaches 250 degrees F.
Once the caramel has reached the ideal temperature, carefully lift the saucepan and dip it into the ice bath for one minute, then place on a heatproof surface. Stir well, incorporating the thicker, more chilled caramel at the bottom of the saucepan with the hotter caramel on the surface of the pan.
Begin dipping your apples into the caramel, coating it evenly. Let some excess drip off for a few seconds, then turn the apple over so you are holding it like a lollipop. Hold for a few seconds more, allowing the caramel to stay on the apple longer. Place the apple on the parchment-lined baking pan. Continue with all the apples; if the caramel cools too quickly, you can slowly reheat the caramel over low heat while stirring so that it is
Let the apples set in the refrigerator for 15 minutes. Store them in the refrigerator if made a few days in advance.
Recipe from Basic Caramel Apple Recipe
, Aida Mollenkamp, Chow.com.