Caramel Apples

Directions

1. 1
   Line a baking sheet with parchment paper; set aside.
2. 2
   Fill a large bowl half-full with ice.
3. 3
   In a large heavy-bottomed saucepan combine cream, sugar (so caramel will not boil over) shortening, and corn syrup; bring to boil over medium heat.
4. 4
   Continue cooking until temperature registers 245F on a candy thermometer, about 12-15 minutes.
5. 5
   Remove from heat and briefly plunge the saucepan into ice water to stop the caramel from cooking.
6. 6
   Remove from ice water and let mixture cool a few minutes.
7. 7
   Insert a craft stick in to the stem end of each apple.
8. 8
   Dip one apple into the caramel, coat the top and sides with caramel using a spoon.
9. 9
   Transfer to prepared baking sheet to cool.
10. 10
    Repeat with remaining apples.
11. 11
    OPTION TOPPINGS: chocolate-covered toffee bits, crushed macadamia nuts, crushed peanuts, seasonal sprinkles, tinted coconut or chopped candy corn.
12. 12
    NOTE: Use 5-inch craft sticks, 1/4-inch in diameter.
13. 13
    Serve in seasonal cupcake liners.