# Components:
→ Apples
01 - 8 small to medium Granny Smith apples, washed and thoroughly dried
02 - 8 sturdy wooden sticks for dipping
→ Caramel
03 - 2 cups granulated sugar
04 - 3/4 cup light corn syrup
05 - 1/2 cup water
06 - 1/2 cup heavy cream
07 - 2 tablespoons unsalted butter
08 - 1/2 teaspoon vanilla extract
09 - 1/2 teaspoon black gel food coloring
# Preparation Steps:
01 - Line a baking sheet with parchment paper and lightly grease. Insert a wooden stick firmly into the stem end of each apple and set aside.
02 - Combine granulated sugar, light corn syrup, and water in a medium heavy-bottomed saucepan. Stir gently to mix, then bring to a boil over medium-high heat without further stirring.
03 - Continue to boil until the mixture reaches 300°F (hard crack stage) on a candy thermometer, about 10 to 12 minutes.
04 - Immediately remove saucepan from heat. Whisk in heavy cream, unsalted butter, vanilla extract, and black gel food coloring. Mix until smooth and evenly colored, taking care as the mixture will bubble up.
05 - Tilt the saucepan and quickly dip each apple into the hot black caramel, turning to coat evenly. Allow excess caramel to drip off, then transfer each coated apple to the prepared parchment paper.
06 - Let caramel apples stand at room temperature for at least 20 minutes until set before serving.
