RECIPE FROM "SANDY'S
Old-Fashioned Caramel Apples
(Sandy's Note: When my son was growing up, I used to make these caramel apples on a stick, as well as popcorn balls, to give to trick-or-treaters on Halloween. It is regrettable that "sick" people made this wonderful tradition of giving out home-made treats a thing-of-the-past. ... but you can still make them for your own family ... and they'll love 'em).
1 cup butter
2 cups sugar
2 cups light corn syrup
2 cups whipping cream, divided
2 teaspoons vanila extract
10 medium apples (I prefer Granny Smith because I like the tarter flavor with the caramel)
Stem, wash, and dry apples. Insert sharp pointy end of stick into bottom of apple, leaving plenty of room for holding onto. Set aside.
Combine butter, sugar, corn syrup and 1 cup whipping cream in a large Dutch oven.
Cook over low heat, stirring gently, until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan.
Uncover and cook until candy thermometer registers 224 degrees, stirring occasionally.
Stir in remaining 1 cup whipping cream. Continue to cook mixture over medium heat to firm ball stage (when dropped in cold water, mixture will form a firm ball) or until candy thermometer registers 248 degrees. Stir in vanilla. Remove from heat.
Working very quickly, so caramel does not "set", dip apples into caramel, allowing excess to drip off; then set top-side-down on wax paper.
Let apples set on the wax paper until caramel is firm (I put in frig for awhile). Then wrap apples with saran wrap and store in cool place.