- 8 to 12 small apples, refrigerated until cold
- 1/2 cup water
- 1 & 1/3 cups dark brown sugar
- 1 teaspoon sea salt
- 9 ounces heavy cream (1 cup, plus 2 tablespoons; 255g), chilled (see notes)
Skewer apples with popsicle sticks, then return to the fridge.
In a double boiler, 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 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.
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