12 crisp apples 1 1/3 cup(s) dark corn syrup 1 1/3 cup(s) granulated sugar 1 1/3 cup(s) light brown sugar 1 1/3 cup(s) heavy cream 1/4 teaspoon(s) salt 3 tablespoon(s) butter 3/4 teaspoon(s) vanilla extract
Line a baking pan with a generously oiled sheet of parchment paper. Push a candy apple stick into the core of each apple.
Combine the syrup, sugars, heavy cream, and salt in a large saucepan over medium-high heat. Simmer until the mixture reaches 234 degrees F – about 15 minutes.
Remove from heat, stir in the butter and vanilla. Let cool for 6 to 8 minutes, until caramel thickens to a toffeelike consistency.
Dip and gently swirl the apples into the caramel and place on the prepared baking sheet. Let cool completely.