Caramel Apples

• 8 apples
• Cooking spray
• 4 cups sugar
• 1/4 cup corn syrup
• 10 tablespoons unsalted butter, cut into pieces
• 2 cups heavy cream, at room temperature
• Crushed chocolate cookies, for coating

1. Insert a wooden stick into the stem end of each apple.
2. Coat a baking sheet with cooking spray.
3. Make the caramel: Melt the sugar and corn syrup in a large pot over medium-high heat, stirring with a wooden spoon until combined.
4. Don't stress if it starts to clump: It will eventually even out.
5. Cook, swirling the pan but not stirring, until dark amber in color and a candy thermometer registers 245 degrees F, 8 to 12 minutes.
6. Add the butter all at once, stirring until incorporated.
7. Turn down the heat to medium and pour in the heavy cream (the mixture will foam up); whisk until smooth.
8. Increase the heat to medium high and bring the caramel up to 250 degrees F, 8 to 10 minutes.
9. Turn off the heat and let cool for 5 to 10 minutes.
10. Dip the apples in the caramel and roll in crushed cookies; place on the baking sheet to set, 5 to 10 minutes.
11. Pre-order the book here.
12. Photograph by Coral Von Zumwalt

apples, cooking spray, sugar, corn syrup, unsalted butter, heavy cream, chocolate cookies

Taken from www.foodnetwork.com/recipes/ree-drummond/caramel-apples.html (may not work)