Nothing says Fall to me like the taste of buttery gooey Caramel. Add apples and now we are talking!

Recipe adapted from Miette Bakery
Ingredients:

1 ½ cups heavy cream

1 ¼ cups whole milk

2 cups granulated sugar

1 ¼ cups light brown sugar

1 teaspoon kosher salt

2 Tablespoons unsalted butter

½ cup light corn syrup

3 Tablespoons water

If making caramel candy:

Line an 8 inch square baking dish with parchment paper.

Add all ingredients to a large pot. Boil till temp reaches 246 degrees F and stir frequently.

Sprinkle with Fleur De Sel.

Put in fridge for 15-20 minutes before cutting. I like to cut rectangles of parchment to wrap. Pinch at the ends and twist.

If making caramel apples:

Add all ingredients to a large pot. Boil till temp reaches 230 degrees F and stir frequently.

Cool the caramel to 190 degrees before dipping apples. Stir slowly before dipping. Stirring too fast will cause bubbles on the apples.

Dip apples and swirl to cover evenly. Dip in your favorite toppings. My kids love chocolate chips and sprinkles.

Make sure to place them on parchment paper on a cookie sheet to put in the fridge to cool and set for 30 minutes. You can store apples for a week in an airtight container in the fridge.

Tip for cleaning the pan:

Add some water and boil. Then pour out once all is liquified once again.