Homemade Caramel Apples

6 apples (any variety)

1 cup cream, divided

1/4 cup light corn syrup

1/2 cup (1 stick) butter

1 cup sugar

1 tsp vanilla extract

Wash and completely dry the apples.  Insert a stick into the stem end of each apple.

Fit a heavy-bottomed saucepan and a candy thermometer. Over high heat, cook 3/4 cup of the cream, the corn syrup, butter, and sugar to 246 degrees F. (firm ball), at this point the syrup will be golden. Remove from the heat and carefully swirl in the remaining 1/4 cup of cream and the vanilla.  Use caution  this is very hot and it may splatter.

While the caramel is hot, dip and turn the apples into the caramel to coat and let the excess drip off.  Arrange the apples on a nonstick or waxed paper-lined cookie sheet and let cool.

Cindra's Notes:

i began without the thermometer in the mixture.  I stirred constantly until it boiled and then put the lid on it for about 2 minutes to dissolve any sugar crystals.  After removing the lid, I put my thermometer on the pan and continued stirring.  Every once and a while I moved the thermometer so that it would be well mixed everywhere

http://www.foodnetwork.com/recipes/gale-gand/caramel-apples-recipe/index.html