Caramel Apples II recipe

6 small Granny Smith apples
1 cup granulated sugar
1 cup dark corn syrup
1/2 cup butter
1 cup cream
1/2 teaspoon vanilla extract

Wash apples and remove stems. Insert Popsicle stick into stem end of apple so that 1 1/2 inches of stick is inside the apple. Set aside so apples are room temperature for dipping. Line a cookie sheet with buttered foil.

In a saucepan, combine remaining ingredients except the vanilla extract. Cook, stirring constantly over medium-high heat, to bring mixture to 240 degrees F to 244 degrees F on a candy thermometer. To stop the cooking, place the saucepan of caramel into a bowl of water. Cool to 175 degrees F.

Hold each apple by the stick and dunk it completely into caramel; carefully pull up at a slight angle so the stick won't dislodge. Gently twirl stick so excess caramel will drip off. Place apple on buttered foil. Caramel will harden completely within a few minutes. If caramel cools to below 150 degrees F, it will become too thick to cover apples easily; in this case, reheat it in a double boiler.