Ingredients:
12 “baby” apples

for the caramel:
1 cup heavy cream
3 cups sugar
1/4 cup cane syrup
1/2 cup water
6 tablespoons unsalted butter, cut into pieces
2 teaspoons vanilla
scrapings from 1 vanilla bean
pinch salt

Directions:

Line a baking sheet with parchment paper or a silipat. Set aside. In a small sauce pan bring the cream, butter, 1/4 cup water, vanilla, vanilla bean scrapings and salt to a boil. Set aside. In a medium sized, heavy pan, heat the sugar, the remaining water and cane syrup to a boil, stirring frequently, until the sugar dissolves. Boil until it turns a light golden color. Slowly, carefully, stir in the cream mixture. Stir until the caramel is 255 degrees (just beyond softball stage), about 15 minutes. Remove from heat and carefully dip the apples in the caramel. Place the apples on the silipat and allow to cool before eating.

My thoughts:

I have to admit, half the reason I made these was to have an excuse to use my cute new Halloween picks I got from Wilton. The other half is that I found tiny apples at the grocery and they are my favorite to make caramel apples with. I think they have a better caramel to apple ratio than regular sized apples. I also used cane syrup instead of corn syrup which I think gives the caramel a purer taste.