Caramel Apples

1 pkg. Kraft Caramels, unwrapped
2 Tbsp. water
5 Granny Smith or Braeburn Apples, washed and dried well
5 popsicle sticks (they usually come in the Kraft Caramels bag)

In a medium-sized pan, warm caramel and water over medium-low heat, stirring constantly. Place waxed paper with butter rubbed on it on a large plate. Hold each apple by the stick and place in the pan of caramel. Using a spoon, drizzle caramel over the apple to coat. Lift apple and scrape the caramel off the bottom of the apple. Place caramel-coated apples on a plate. Put the plate in the refrigerator for one hour or until ready to serve.

This picture is called "Apples in My Apron." Fun, huh?

The finished product (this batch wasn't the greatest--the caramel got a little scorched, which is why there are darker caramel specks on the apples. They were still good). YUM!

The best caramels!

Pictures added next time I make them. Probably around Christmas.

Totally Fabulous Caramels!

2 C. Sugar

1 C. Butter

2 C. Cream

1 3/4 C. Corn syrup

1 Tsp. Vanilla

Mix sugar, butter, corn syrup and 1 cup cream. Bring to a boil at medium heat. While boiling slowly add the remaining cup of cream. (Add slowly enough that the boil isn't hindered.) Cook until firm ball. Take caramels off the heat and add the vanilla. Pour into a buttered 9x13 pan.

This recipe ends up being much faster that other caramel recipes because you bring it to a boil with only half the cream. Making it so important to keep the boil going. The corn syrup also helps to create faster boil and hard ball times, and it also helps the caramels to set up more firmly. So far this recipe seems to be fail proof and has turned out every time we've made it!