Caramel apple recipe

Ingredients

• 8 to 12 small apples, refrigerated until cold


• 4 ounces water (1/2 cup; 115g)


• 9 ounces sugar (1 1/3 cups; 255g)


• 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight


• 9 ounces heavy cream (1 cup plus 2 tablespoons; 255g), chilled (see note)

Directions

Skewer apples with popsicle sticks, then return to fridge. In a 3-quart stainless steel saucier, combine water, sugar, and salt over medium heat. Stir with a fork until sugar is fully dissolved and syrup comes to a rolling boil, about 4 minutes. Simmer, without stirring, until syrup is honey-gold, roughly 9 minutes.

Immediately add cream (the mixture will sputter) and reduce heat to medium-low, stirring constantly with a heat-resistant spatula, until caramel registers 250°F (121°C) on a digital thermometer, about 7 minutes. Transfer to a small heat-resistant bowl and cool to about 212°F (100°C).

Dip cold apples in caramel, letting excess drip off before transferring to a parchment-lined cutting board. Let stand at room temperature until fully set, about 10 minutes, and serve.

If you have fond memories of apples dipped in the sort of super-thick and chewy caramel that can really work your jaw, reduce the cream to 6 ounces (3/4 cup; 170g). Otherwise, proceed exactly as directed.