Salted Maple Caramel Apples
1 cup sugar
1 cup brown sugar
1/2 cup maple syrup
1/4 cup light cornsyrup
1/4 cup heavy cream
1 tablespoon unsalted butter
1/2 tsp kosher salt
6 medium sweet-tart apples, chilled
6 chopsticks or popsicle sticks
Skewer each apple with a chopstick or popsicle stick. Set aside.
Line a flat tray or cutting board with parchment paper or a slipat.
In a medium saucepan combine the sugars, maple syrup, corn syrup and cream. Cook the mixture over medium heat, stirring frequently, until the sugar is dissolved.
Bring the mixture to a boil and cook without stirring until a candy thermometer registers 250 degrees F (firmball). Remove the pan from the heat and transfer caramel to a heat resistant glass or metal bowl. Whisk in butter and salt until fully incorporated, then let the caramel cool for a minute or two until it is slightly thickened before dipping your apples.
Dip each apple quickly, letting some of the excess drip off, and place on prepared parchment paper.
Let set until caramel is firm before serving or decorating with chocolate drizzle. Top with an extra sprinkle of coarse salt, if desired.
Makes 6 apples