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Thoroughly wash, dry, and refrigerate your apples.
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In a large heavy bottomed pan, combine brown sugar, whipping cream, corn syrup, butter, and salt.
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Cook on medium low, stirring occasionally, until your candy thermometer reaches 250 degrees.
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Remove from heat and add vanilla.
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Let caramel cool for about 5 minutes before dipping.
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Pierce sticks into the tops of the apple.
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Line a large baking sheet with parchment paper.
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Once caramel has cool slightly, carefully dip apples and coat entirely.
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Place on baking sheet until cool.
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Once cool, begin by melting the chocolate in a microwave safe dish with crisco or coconut oil for one minute.
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Stir and microwave in increments of 10 seconds stirring in between until chocolate is melted and smooth.
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Carefully dip each apple and immediately coat with topping.
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Allow apples to dry completely before packaging.