Caramel Apples

Caramel

2 C      sugar

3 C      heavy whipping cream

½ t       salt

1 C      corn syrup

¼ C     butter (omit butter for caramel apples)

1 t        vanilla

Heat syrup, sugar and 1 cup cream, cook to 235° or firm ball stage. Slowly add 2^nd cup of cream and cook till firm ball stage again.  Then add last cup of cream, butter and salt.  Cook to consistency you want (firm ball).  Add vanilla.  Works best if you use a heavy pan and cook slowly on low heat.  For apples sprinkle powdered sugar on your wax paper.