Prepare the apples: Apples from the grocery store have a wax coating that needs to be removed in order for the caramel to stick. Bring 4 quarts of water to a boil with 1/4 cup vinegar. When boiling, use tongs to lower one or two apples at a time into the pot. Float and roll for 8-10 seconds, then remove with the tongs (I put mine directly into the sink.) Use a vegetable wash to clean off any residual wax, then wipe and dry thoroughly with a clean dishcloth. Alternatively, I’ve read that you can lightly sand the surface of the apples with fine grit sandpaper, though I haven’t tried it!

When the apples are clean, skewer each one with a popsicle stick, craft dowel, or twig. If using twigs, which can be brittle, use a metal skewer to puncture the apple first. Remember, this will be your handle for dipping the apples, so they need to be secure! Once skewered, dry the surface of any apple juice and store the apples in the refrigerator. A cold apple will help the caramel set quickly when dipped.

Make the caramel: Add the sugar, water, and corn syrup to a heavy bottomed 8 quart pot (a large pot with high sides is recommended to protect from any sputtering and bubbling) and stir until the the sugar is completely moistened. Use a pastry brush dipped in cool water to clean any sugar crystals from the sides of the pot. Clip on a candy thermometer, and turn on the heat to medium. Do not to move, swirl, or stir the pot while the sugar boils. (If the pan develops a hot spot and you do need to stir or swirl, be sure to clean the sides of the pot from any sugar crystals with your pastry brush.)

Meanwhile, whisk together the coconut milk, butter, and miso paste in a small saucepan over medium low heat. Whisk for 3-4 minutes until warmed and coconut fat and butter are melted and well incorporated. Remove from the heat and set aside.

When the thermometer in the caramel reads 260F, turn off the heat and immediately pour in the coconut milk mixture while whisking (be careful, as the mixture may sputter.) Whisk until fully combined, then turn the heat back on to medium-high. Continue to stir every 4-5 minutes or so until the temperature reaches 240F and the mixture has thickened. (This is going to take about 45 minutes!)

When the caramel has reach 240F, turn off the heat and let the caramel cool to 200F. (If the caramel is too hot, it will slide off the apples!) When 200F, tilt the pot to one side and dip one apple at a time, using a twisting motion to coat. Lift out of the caramel, twisting a few more times to let excess drip off, then sprinkle with sesame seeds and salt, and place on parchment paper or a silicone mat to cool. (This caramel is very sticky, so do not set or store on any surface that isn’t non-stick!) To create stringy caramel spiderwebs, dip a spatula or whisk into the leftover caramel (heat over low if it has cooled too much), and drizzle and spin around and between the apples.

Share and enjoy! Wrap in parchment or wax paper to store, and keep for up to 4 days in the refrigerator, allowing to thaw 10 minutes at room temperature before eating.