Caramel Apples

Directions

1. 1
   Combine the sugar, butter and salt in a medium saucepan and cook over medium heat, stirring occasionally, until dark amber, about 20 minutes.
2. 2
   Remove the pan from the heat and carefully pour in the cream and vanilla (it will bubble up).
3. 3
   Set the saucepan over low heat and continue cooking, whisking, until smooth and the bubbling subsides, 2 to 4 more minutes.
4. 4
   Remove from the heat and pour into a large glass measuring cup or bowl so the caramel is about 2 inches deep.
5. 5
   Set aside, stirring occasionally, until cooled slightly and thick enough to coat a spoon, 12 to 15 minutes.
6. 6
   Line a rimmed baking sheet with parchment paper and coat with cooking spray.
7. 7
   Insert a wooden stick into the center of each apple, about one-third of the way down.
8. 8
   Holding an apple by the stick, dip it into the caramel and roll around to cover.
9. 9
   Gently twirl the apple over the measuring cup, letting the excess caramel drip off, then turn it upside down and hold about 30 seconds to help set the caramel; place on the prepared baking sheet.
10. 10
    Repeat with the remaining apples.
11. 11
    Let set 15 minutes.
12. 12
    Photograph by Andrew Purcell