Classic Caramel Apples

Step 1 -Add the corn syrup, sugar, and water to a small saucepan over medium-high heat.

Step 2 -Stir to combine, being careful not to let the sugar boil yet.

Step 3 -Attach a candy thermometer to the inside of the pan, then bring the syrup to a boil.

Step 4 -Cook until the syrup starts to turn an amber color, stirring the syrup to even the color out.

Step 5 -Continue cooking until the thermometer reads between 375 and 380 degrees F or until the syrup is a deep amber color.

Step 6 -Remove the mixture from the heat.

Step 7 -Carefully pour in the cream and lightly whisk to combine.

Step 8 -Stir in the vanilla, butter, and salt until smooth. Make sure to keep the saucepan off the heat and with the thermometer attached to the pan.

Step 9 -Pierce the apples halfway through the stem-ends with the candy apple sticks.

Step 10 -Line a baking sheet with parchment paper and spray lightly with nonstick cooking spray.

Step 11 -Once the temperature of the caramel reads 190 degrees F, dip an apple, using the stick as a handle and swirling around to fully coat the apple.

Step 12 -Once fully coated, let the excess caramel drip off the bottom of the apple, then use a spatula to help remove any large amounts of caramel so it doesn't pool around the apple once it's set down.

Step 13 -Add any desired toppings onto the caramel apples by dipping them into the toppings immediately after coating them with the caramel.

Step 14 -Set the caramel-coated apples down on the parchment paper.

Step 15 -Repeat this process with the remaining apples, lightly heating the caramel on the stovetop over low heat and stirring occasionally if it gets too thick for dipping. Avoid letting it get too hot.

Step 16 -Let the caramel set and cool fully for 1 hour before serving or wrapping the apples.

Step 17 -Serve once cooled.