Method

• 1.
  Thoroughly wash apples in warm water and dry well (this should remove any wax and will help the caramel stick to the fruit). Pierce each apple through the core with a sturdy metal skewer. Set aside.
• 2.
  Place the cream, vanilla, 30g butter and 1/2 teaspoon sea salt in a saucepan over low heat. Cook, stirring, for 2-3 minutes.
• 3.
  Combine the golden syrup and sugar in a separate saucepan over low heat and cook, swirling the pan, for 2-3 minutes until you have a golden caramel. Slowly add the cream mixture to the caramel (the mixture will bubble) and cook for a further 5 minutes or until thick and smooth. Stir in remaining 30g butter until thick and glossy.
• 4.
  Holding onto the skewer, carefully swirl each apple in the caramel. Place on a greased wire rack set over a baking tray, sprinkle with sea salt and stand for 15 minutes before serving.