Caramel Apples

• 1 c. sweetened condensed milk
• 1/2 c. heavy cream
• 1 c. Karo corn syrup
• 2 cups sugar
• 2 t. vanilla
• 1/2 stick (1/4 c.) butter

Combine sugar, milk, cream, and corn syrup in a tall pot over medium-high eat. Stir till combined and bubbling. Add butter. Continue to stir requently, scraping bottom of pot, till mixture darkens a bit. Add vanilla. Cook until mixture reaches 260 on a candy thermometer--hard ball stage--or until mixture forms a firm ball when dropped in ice water. Dip apples (red delicious) and placeon waxed paper lined cookie sheet. (You can keep pot over simmering water to keep mixture from firming up.) Should be enough for 8 apples. Put utensils in hot water for easier cleanup.

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