Categories: Desserts
Ingredients
- 8 medium apples
- 4- 11 oz. packages caramel bits
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- Kosher salt, to taste
Directions
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Scrub the apples under hot water and dry well. Line a baking sheet with parchment paper. Melt the caramel bits with the heavy cream in a medium saucepan over medium-low heat, stirring occasionally. Stir in the vanilla and a dash of salt until smooth. Turn the heat as low as possible to keep the caramel liquid, or turn it on and off as needed.
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Stick a skewer into the top of each apple. One at a time, dip the apples in the caramel, coating almost all the way to the top and tilting the pan to make it easier. Allow any excess caramel to drip back into the pan for a couple of seconds or scrape the bottom of the apple along the side of the pan to remove the excess. Place the apple on the prepared baking sheet and quickly sprinkle with salt. Repeat with the remaining apples.
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Refrigerate the apples as soon as they’re all coated. They will set up in about 45 minutes.