4 c. granulated sugar
2 c. brown sugar
1 1/3 c. white corn syrup
1 1/2 c. butter
2 c. heavy cream or canned evaporated milk
6 to 8 tsp. vanilla
1 tsp. salt
35 to 40 tart apples and wooden sticks

Combine sugar, corn syrup, butter, cream and salt. Cook in a heavy pan (larger than 3 quart size) over low heat, stirring frequently until butter is melted and ingredients are combined. Continue cooking and stirring occasionally until mixture reaches 240 degrees on candy thermometer. This might take 2 1/2 to 3 hours.

Place a wooden stick in each apple. Quickly dip apples, one at a time, in caramel, making a swirl. Place apples on buttered cookie sheet. (This recipe can be made in 1/2 the batch.)

2 c. sugar (white)
1/2 c. butter
1/2 c. water
10 to 15 Brock candy squares