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	Caramel Apples

3/4 cups brown sugar lightly packed 3/4 cup white sugar 1 cup whipping cream 1/2 cup white corn syrup 1 tsp. vanilla boil to 250 deg. (hard ball stage) Makes 8 apples Tips: 1 if caramel gets too thick you can thin it with alittle water. Stirring over heat untill it's blended in.) 2 put container full of water in the freezer before starting this . 3 over cooked means that the carmel becomes hard as a rock...we don't really want this.

This recipe is just as good as kraft caramels.Choose unblemished apples (I prefer mackintosh with there tart taste but any favourite apple will do) Wash and dry apples. Put all ingredients into pot.(except sticks of course)Over med. heat cook and stir until 250 deg. is reached or the hard ball stage.Hard ball stage is when you drip the hot caramel from spoon into a glass of ice cold water and the caramel becomes hard like kaft caramels consistency .Test often, it doesn't take that long from being under cooked to over cooked. always keep plenty of ice water handy.Put sticks in apples and dip and roll each apple in warmer but not boiling caramel.place one a cookie sheet to cool and harden. ENJOY