Caramel Apples

I love the idea of caramel apples, but hate the corn syrupy, sticky, impossible-to-eat apples on a stick that you see everywhere this time of year. Dipping slices of apple into caramel seems superior to trying to eat the whole thing off of a stick. It's still messy, but your face is spared. Rosemary caramel goes perfectly with crisp apple slices- the tarter, the better- worlds better than that fake corn syrup goo.

ROSEMARY CARAMEL

Combine 1+1/2 cups sugar + 1/3 cup water in a small saucepan over medium heat. Stir until sugar is dissolved and let boil until it becomes caramel colored- remove from heat immediately and pour in 1+1/4 cups heavy cream. Return to heat and stir to break up any sugar. Once it's smooth, remove from heat, add 2 sprigs of rosemary for 20 seconds, remove the rosemary, stir in 1 tbsp lemon juice and let cool.