with crushed pretzels
6 Wooden Sticks
6 Granny Smith Apples
1 ¼ cups Redpath Dark brown sugar
1/3 cup Light corn syrup
½ cup Sealtest 35% cream
½ cup Stirling unsalted Butter
2 tbsp. Giorgio 100% Pure maple syrup
1 tsp. Belle Donne Pure Vanilla Extract
1/8 tsp. Salt
1 bag Neal Brothers Pretzels, classic thins, crushed
1/4 cup Chipits Semi-sweet chocolate chips, melted
Line a baking sheet with parchment paper. Insert a stick into the center of each apple and set aside on the tray.
In a saucepan on medium heat, combine the sugar, corn syrup, cream, butter and maple syrup. Heat until the sugar dissolves, about 3-4 minutes. Add the vanilla and a pinch of salt.
Let the mixture come to a boil, stirring constantly and slowly making sure not to splash until the mixture reaches 240°F with a candy thermometer (or about 10 minutes). Remove from heat and pour mixture into a heatproof bowl and cool to 200°F (about another 10 minutes).
Take each apple and dip into the caramel mixture, turning frequently allowing the caramel to set. Dip in a bowl of crushed pretzels then drizzle with melted chocolate. Place on the cookie sheet and refrigerate for about one hour until caramel is set.
Courtesy of Monastery Bakery