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Caramel Apples

From: The Buffet at Harrah’s Resort Southern California, Valley Center, CA.

12 large apples
12 candy sticks
1 lb. granulated sugar
4 oz. corn syrup
4 oz. water
16 oz. cream
1 oz. vanilla  extract
pinch of kosher salt

Put water, sugar and corn syrup in large pan and bring to a boil without stirring. Cook until light brown color. Mix heavy cream, salt and vanilla into sugar mixture. Cook until thermometer reaches 235°F. Place caramel into double boiler to keep warm. Dip apples in caramel and put sprinkles or any candy of choice. Place on parchment paper to cool.

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