Caramel Apples

Wash the apples in very hot water to remove the wax on the peel. Dry them, and insert a popsicle stick into the top of each apple, where the stem was. Line a sheet pan with foil, and butter it lightly or spray it with nonstick cooking spray.

Mix the butter, sugar, milk, corn syrup, vanilla and salt in a heavy saucepan over medium-low heat. Stir with a wooden spatula until the sugar has dissolved, 12 – 15 minutes. Attach the clip-on candy thermometer to the side of the saucepan. Increase the heat to medium-high, and cook, stirring, at a rolling boil until the thermometer registers 240 degrees, about 12 minutes.

Let the caramel cool a little bit, until the thermometer registers 200 degrees. One at a time, dip the apples into the slightly cooled caramel, holding them by the popsicle sticks. Let the excess caramel drip off into the pan, then twirl the apple on its side for a few seconds over the pan until the caramel is no longer dripping. At this point, you can leave the apples as-is and place them on the sheet pan, or you might want to roll them in toffee bits, chopped nuts, chocolate chips, sprinkles or all of the above. You can also drizzle melted chocolate over the apples. Because why not?