DIRECTIONS: 

1. Prep the Apples: Mix ½ cup white vinegar with 1 cup water in a large bowl. Rinse the apples with the vinegar water to wash off the waxy coating. Removing the wax will help the caramel stick to the apple, otherwise the caramel will slide off. Remove the apple stem and press a caramel apple stick into the top-center of the apple. Prep a large baking sheet with a silicone making mat or grease the pan with butter. Set aside. 

2. Make Rosin Cannabutter: Using the Jetty Solventless Dablicator, turn the click dial to the desired amount – black line or red line – and press the plunger down to dispense a small amount of activated live rosin at the bottom of a glass measuring cup. Pour in the melted butter and use a silicone spatula to carefully stir the rosin evenly into the melted butter. 

3. Make Cannabis-Infused Caramel: In a small saucepan, combine the heavy cream, corn syrup, brown sugar, butter and salt and heat over medium heat. Using a silicone spatula or wooden spoon, gently stir the brown sugar mixture until it melts into the liquid, being careful to not get any sugar on the sides of the pan. Once the sugar mixture is combined, stop stirring and allow the mixture to cook and bubble for about 15-20 minutes. 

Insert a candy/digital thermometer and make sure the end is not touching the bottom of the pan. Without stirring, watch the caramel mixture until it reaches between 235-240 degrees F. Once it reaches temp, remove caramel from heat, and stir in the vanilla extract. Allow the caramel to cool for 5-10 minutes until slightly thickened to make it easier to coat and dip the apples.   

4. Dip the Apples: Wipe the apples dry if there’s any condensation on the surface. Holding the caramel apple stick, dip the apple into the caramel, rolling it around in the warm caramel to fully coat the apple. Tilt the saucepan slightly to help coat the entire apple. Lift the apple from the caramel and let the excess drip back into the pan. Swirl the apple gently in the air to get the caramel to evenly coat all sides. Place the caramel coated apple onto the prepared pan to cool. Repeat with the remaining apples. I find that placing the caramel apples onto the prepared pan in the fridge helps the caramel set faster without pooling at the bottom. 

5. Cool and Enjoy: Let the caramel set, about 30-45 minutes. Slice and enjoy! Cover and store leftover dipped apples in the fridge for up to one week.