Ingredients

• 1.5 cups white sugar
• 1 cup light corn syrup
• 1 teaspoon salt
• 2 cups heavy cream
• 0.5 cups butter at room temperature
• 1 teaspoon vanilla extract

Instructions

1. 1 In a large heavy saucepan, combine the white sugar, corn syrup, and salt. Bring to a boil and heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
2. 2 Stir in the butter and heavy cream carefully - the mixture will bubble up. Remove from the heat and stir in the vanilla. Cool slightly before dipping apples or other fruit; caramel should cling to a spoon and drip slowly. Let apples set on waxed paper or parchment.

Nutrition per serving