Caramel Apples

• 2 cups whipping cream
• 2 cups granulated sugar
• 14 cup Crisco shortening
• 12 cup dark corn syrup
• 12 medium mcintosh apples, washed and stemmed
• 12 wooden craft sticks

1. Line a baking sheet with parchment paper; set aside.
2. Fill a large bowl half-full with ice.
3. In a large heavy-bottomed saucepan combine cream, sugar (so caramel will not boil over) shortening, and corn syrup; bring to boil over medium heat.
4. Continue cooking until temperature registers 245F on a candy thermometer, about 12-15 minutes.
5. Remove from heat and briefly plunge the saucepan into ice water to stop the caramel from cooking.
6. Remove from ice water and let mixture cool a few minutes.
7. Insert a craft stick in to the stem end of each apple.
8. Dip one apple into the caramel, coat the top and sides with caramel using a spoon.
9. Transfer to prepared baking sheet to cool.
10. Repeat with remaining apples.
11. OPTION TOPPINGS: chocolate-covered toffee bits, crushed macadamia nuts, crushed peanuts, seasonal sprinkles, tinted coconut or chopped candy corn.
12. NOTE: Use 5-inch craft sticks, 1/4-inch in diameter.
13. Serve in seasonal cupcake liners.

whipping cream, sugar, shortening, corn syrup, mcintosh apples, craft

Taken from www.food.com/recipe/caramel-apples-396077 (may not work)