Caramel Apples

Fall is my absolute most favorite time of year!  It's when the jeans and hoodies come out of storage, the pumpkin spice flavors make their appearance, the apples are ready for making cider, the mornings are cool and crisp, the leaves change and make the air smell so good, bon fires are lit, s'mores are made, hot dogs are roasted...*sigh*....

12 crisp apples
1 1/3 cups dark corn syrup
1 1/3 cups granulated sugar
1 1/3 cups light brown sugar
1 1/3 cups heavy cream
1/4 teaspoon salt
3 tablespoons butter
3/4 teaspoon 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 270 degrees; about 15 minutes.  Remove from heat, stir in the butter and vanilla.  Let cool for 6-8 minutes, until caramel thickens to a toffee-like consistency.  Dip and gently swirl the apples into the caramel and place on the prepared baking sheet.  Let cool completely.  (If adding toppings, press them into the caramel before it cools completely.)

*Tip: Make caramel candies!  While still warm, pour the remaining caramel (after dipping) into an 8-inch square, oiled baking dish.  Cool until caramel is a solid but pliable slab.  For salted caramel, sprinkle top with sea or kosher salt. Remove from the dish, place the slab on a cutting board, and slice into 1-inch pieces using a sharp knife.  Wrap each piece in a square of waxed paper, twisting the ends to seal.  Store in an airtight container for up to 2 weeks.