Caramel apples

Pasos

1. Bring a pot of water to a boil. Dip the apples one by one for 5 to 10 seconds, then rub them vigorously with a clean kitchen towel: this removes the commercial wax so the caramel can adhere. Dry them thoroughly.
2. Remove the stems and insert a wooden craft stick straight down into the core of each apple, about halfway through. Chill the apples in the refrigerator for 30 minutes: being cold helps the caramel set faster.
3. Butter a baking sheet lined with parchment paper. Coarsely chop the peanuts and place them in a shallow bowl.
4. In a heavy-bottomed saucepan of at least 3 quarts, combine the sugar, glucose syrup, heavy cream, butter, and salt. Heat over medium heat, stirring until the sugar is completely dissolved, then bring to a boil.
5. Cook, stirring gently and constantly with a heatproof spatula, with a candy thermometer submerged in the caramel, until it reaches 118-120 °C (245-248 °F), about 15 to 25 minutes. The caramel will turn a deep golden amber and the bubbles will become thick and slow; a drop spooned into a glass of cold water should form a firm ball.
6. Remove from the heat, stir in the vanilla (careful, it will bubble vigorously), and mix well. Let the temperature drop to 90-95 °C (195-200 °F), about 5 to 10 minutes, stirring occasionally: the caramel should be thick enough to coat a spoon without immediately running off.
7. Take the apples out of the fridge and wipe them dry once more. Tilt the saucepan, dip each apple, and swirl it to coat up to about 1/2 inch below the stick. Lift the apple and let the excess drip off for 10 seconds while rotating it, then scrape the bottom against the rim of the pan.
8. Immediately roll the base in the chopped peanuts and set the apple upright on the buttered baking sheet. If the caramel thickens too much as you work, warm it for a few seconds over low heat.
9. Let set for at least 1 hour at room temperature or 30 minutes in the refrigerator. Slice into wedges with a sharp knife to serve.