Recipe: Homemade Caramel Apples

Preparation

1. Insert craft sticks or dowels into stem side of each apple; arrange on baking sheet lined with parchment or wax paper.
2. Prepare an ice water bath.
3. Combine brown sugar, heavy cream, corn syrup, butter and vanilla in a small heavy saucepan; bring mixture to a boil over medium high heat. Cook for 10 minutes, or until candy thermometer reaches 245°F.
4. Immediately place saucepan in ice water to stop cooking, about 1 minute. Stir mixture until caramel is completely smooth. (Transfer warm caramel to a double boiler, if desired. to keep caramel warm while dipping apples.)
5. Using a swirling motion, dip each apple partially in caramel to evenly coat, letting excess caramel drip back into saucepan. Sprinkle lightly with sea salt or lightly dredge in chopped pecans or crushed toffee to decorate, if desired.
6. Transfer caramel apple to lined baking sheet. Repeat with remaining apples.
7. Refrigerate until caramel is set.