Caramel Apples

Directions

1. 1
   Wash and completely dry the apples.
2. 2
   Insert a stick (I use tongue depressors) into the stem end of each apple.
3. 3
   Cut 8 squares of waxed paper big enough to wrap the apple after cooled.
4. 4
   Butter each square lightly.
5. 5
   Fit a heavy bottomed saucepan with a candy thermometer.
6. 6
   Over high heat, cook 3/4 cup of the cream, the corn syrup, butter and sugar to 280 degrees F (firm ball); at this point the syrup will be golden.
7. 7
   Remove from heat and carefully swirl in the remaining 1/4 cup cream and the vanilla.
8. 8
   While the caramel is hot dip and turn the apples til coated, placing them one at a time in the middle of a waxed paper square.
9. 9
   leaving them on the squares chill until caramel is set then bring paper up around apple and twist around stick.
10. 10
    Options; dip in nuts or chopped choc chips.