Caramel Apple Split Sundae

Start by making the caramel apples. Line a baking sheet with a silicone baking mat or parchment paper. Press sticks into the stem ends of the four apples. Stir sugar, corn syrup, and ¼ cup of water together in a large saucepan. Bring to a simmer, stirring often. Stop stirring and reduce the heat to medium/low (if you have a gas stove, the flames should be as high as possible without licking the sides of the pan). Brush down sides of the saucepan with a wet pastry brush if there are any visible sugar crystals on the edge of the saucepan. Cook until it begins to darken slightly. Swirl pan and continue cooking, swirling occasionally, until it becomes deeply golden. Remove from the heat and carefully add the whipping cream, butter and salt (the mixture will bubble vigorously). Whisk, and then return to medium-low heat, whisking until smooth. Allow the mixture to cool, stirring often to thicken slightly, for 12 to 16 minutes. Transfer to a 2 cup glass measuring cup, to make dipping easier.

Dip each apple into caramel, and turn to coat. Hold apple over the caramel sauce and allow excess caramel to drip off. Set on prepared baking sheet and allow to cool completely, at least 1 hour.

If desired, drizzle melted milk, dark, or white chocolate on the sides of the apples to decorate. Use immediately or refrigerate until ready to use. Set at room temperature to soften, 25 to 45 minutes before continuing.

To make the sundaes, core and cut the caramel apples into wedges. Place apple wedges in the bottom of 4 oblong sundae bowls.

Top each sundae with 3 scoops of Ben & Jerry’s Triple Caramel Chunk ice cream, followed by the cookies, caramel sauce, walnuts and whipped cream, dividing evenly between four sundaes. Enjoy!