Caramel Apples

Caramel Apples

Makes 6 cups

8 apples
8 sticks
toppings of your choice
2 cups heavy cream
1 1/2 cups light corn syrup
1 cup butter
2 cups sugar
2 tsp vanilla extract

Wash and dry apples and insert stick into stem end

Line a baking pan.  Fill bowls with toppings.

Fit a heavy-bottomed saucepan with a candy thermometer.  Over high heat, cook 1 1/2 cups of the cream, corn syrup, butter and sugar to 280 degrees.  Remove from heat and carefully swirl in 1/2 cup of cream and vanilla extract.  Use caution as the mixture is very hot.

While the caramel is hot, dip and turn apples into the caramel to coat and let the excess drip off.  Dip the apples into the toppings of your choice.  Arrange the apples on the lined baking pan and allow to cool.