Bathed in dark brown caramel, these apples are always not very tricky and definitely a treat! As Halloween delight or a holiday season indulgence, the caramel apples you make at home always taste sweeter and more delicious than the store-bought variety. I suggest that you soak your apples for 5 minutes in a bowl with 4 cups of water with 1 tablespoon of vinegar in it. The vinegar helps remove the waxy residue on the apples and ensures that your caramel will stick.

• 8 apples (your favorite variety! Tart Lovers, go for Granny Smith, sweeties try Rome)
• 8 caramel apple sticks or popsicle sticks
• 1 cup heavy whipping cream
• 1 cup granulated sugar
• 3/4 cup light corn syrup
• 4 ounces unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt
• Chopped Peanuts or your Topping of Choice

Remove any stems from the apples and insert the stick halfway up each apple.

Combine 3/4 cup of cream, the granulated sugar. corn syrup and the butter in a large heavy saucepot. Place the mixture over high heat and boil until the mixture becomes a dark brown color and a Candy Thermometer reaches 250°F, about 15 minutes.

Remove the pot from the heat and carefully whisk in the remaining 1/4 cup of cream, the vanilla and salt. Cool the mixture for 2 minutes before dipping the apples.

Dip the apples one at a time in the caramel, using a twirling motion to coat each apple completely, and allowing the excess to drip off. After coating each apple, use your hands to press the peanuts or your topping of choice onto the caramel. Place the apples on a silpat or parchment paper lined baking sheet and refrigerate then to set the apples. Store at room temperature.

Makes 8 Apples