Caramel Apples Recipe

Attach a candy thermometer to a medium, heavy-bottomed saucepan. Add sugar, ¾ cup heavy cream, unsalted butter, and salt.

Whisk and cook over high heat until temperature registers 246ºF (firm ball stage). Turn heat off and carefully add ¼ cup heavy cream and vanilla extract.

Dip prepared apples into mixture, turning to coat and letting excess drip off. Use a spoon to baste hard-to-reach spots. Coat bottoms with preferred toppings, pressing firmly to adhere.