2 cups granulated sugar
1/2 cup unsalted butter
1 cup heavy cream
1/2 cup light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon baking soda
In a heavy saucepan, combine sugar, butter, cream, corn syrup, and salt
Cook over medium heat, stirring until the butter melts and the sugar dissolves
Stop stirring and bring the mixture to a boil
Cook until the caramel reaches 245°F to 250°F
Remove from heat
Stir in vanilla extract and baking soda
Let the caramel cool slightly until thick enough to coat apples
Dip clean, dry apples into the caramel
Place coated apples on parchment paper to set