Caramel Apples

8 apples, room temperature
1 cup heavy cream, divided
3/4 cup corn syrup, clear
1/2 cup butter
1 cup sugar
1 teaspoon vanilla

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


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/