Vanilla Bean Caramel Apples

This may seem obvious, but the secret to a great caramel apple is the apple itself. You should use only the freshest, best-looking, most delicious apples you can find, preferably a tart and crisp variety. At the bakery, we use greenmarket Macouns and Cortlands from upstate New York. These caramel apples are much simpler to make than you might imagine, and they are quite fun to dip. Make a batch, wrap them in cellophane or parchment paper, tie with a bow, and bring them to your next Hallowee