Caramel Apples

Ingredients

• Makes 6 small Granny Smith apples
• 1 cup granulated sugar
• 1 cup dark corn syrup
• 1/2 cup butter
• 1 cup cream
• 1/2 teaspoon vanilla extract

Directions

Caramel Apples

1. Wash apples and remove stems. Dry the apples completely.
2. Insert a popsicle stick into stem end of apple so that 1 1/2 inches of stick is inside the apple.
3. Set aside so apples are room temperature for dipping.
4. Line a cookie sheet with aluminum foil and grease with butter.
5. In a saucepan, combine the sugar, corn syrup butter and cream.
6. Cook, stirring constantly over medium-high heat, to bring mixture to between 240F -244F on a candy thermometer.
7. To stop the cooking, place the saucepan of caramel sauce into a bowl of water. Cool to 175F.
8. Hold each apple by the stick and dunk it completely into caramel; carefully pull up at a slight angle so the stick won’t dislodge.
9. Gently twirl stick so excess caramel will drip off. Place apple on buttered foil.
10. Caramel will harden completely within a few minutes.
11. If the caramel cools to below 150F, it will become too thick to cover apples easily; in this case, reheat it in a double boiler.