Ingredients:

  • 4 medium Granny Smith or Honeycrisp apples
  • 1 tbsp lemon juice
  • 1/2 cup packed light brown sugar
  • 4 tbsp unsalted butter
  • 1/3 cup heavy cream
  • 1/2 tsp fine sea salt
  • 1 tsp pure vanilla extract

Instructions:

  1. Wash the apples and pat them completely dry. Use an apple corer to remove the center of each apple, creating a hole approximately 1 inch wide and 2-3 inches deep, ensuring the bottom remains intact. Brush the interior of the cores with lemon juice.
  2. Combine brown sugar, butter, and sea salt in a heavy-bottomed saucepan over medium heat. Stir constantly until the butter is melted and the sugar bubbles. Slowly whisk in the heavy cream.
  3. Increase heat slightly and monitor with a digital candy thermometer until the mixture reaches 235°F (113°C). Remove from heat immediately and stir in the vanilla extract.
  4. Allow the caramel to cool for 5 minutes. Using a piping bag or a small spoon, fill the center of each apple with caramel until it reaches just below the rim.