Make your own Caramel Apples with this yummy recipe
Wash apples and remove stems. Dry the apples completely.
Insert a popsicle stick into stem end of apple so that 1 1/2 inches of stick is inside the apple.
Set aside so apples are room temperature for dipping.
Line a cookie sheet with aluminum foil and grease with butter.
In a saucepan, combine the sugar, corn syrup butter and cream.
Cook, stirring constantly over medium-high heat, to bring mixture to between 240F -244F on a candy thermometer.
To stop the cooking, place the saucepan of caramel sauce into a
bowl of water. Cool to 175F.
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.
Gently twirl stick so excess caramel will drip off. Place apple on buttered foil.
Caramel will harden completely within a few minutes.
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.