Classic Caramel Apple

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Start to finish: Active: 1 hour | Inactive: 2 hours 30 minutes
Makes: 12 pieces

Ingredients
For the caramel:
1 14-ounce can sweetened condensed milk
1¾ cups heavy cream
½ cup light corn syrup
1 cup brown sugar
4 tablespoons salted butter (half stick)
1 teaspoon kosher salt

For the classic caramel apples:
8 small Granny Smith apples
Small wooden dowels
Crushed salted nuts, optional 

Method
For the caramel:
Combine all caramel ingredients in a heavy-bottomed saucepan over medium heat. Stir constantly with a wooden spoon. Once the butter has melted, let cook without stirring until the sauce bubbles and a candy thermometer reads 240 F, about 15 minutes. Remove caramel from heat and allow to rest at room temperature for 10 minutes. Stir and then coat as instructed below.

If you are making the caramel in advance, place it in a slow cooker on the lowest setting. Stir every 10 minutes until ready to use.

For the classic caramel apples:
Line a large baking sheet with parchment paper and set aside. Rinse and dry apples completely. Set on prepared baking sheet. Remove the apple stem and insert a small wooden dowel/stick into the apple, about two-thirds of the way.

Once caramel is warmed, dip the apple into the caramel by holding the dowel. Lift the apple and swirl gently by turning your wrist away from you to allow excess caramel to drip off. Roll into nuts, if using.

Set back on prepared pan and let rest 1 hour, until set. Enjoy immediately or store loosely covered in the refrigerator.