6-8 tart apples, such as Jonathan
1 c. sugar
3/4 c. dark corn syrup
1 c. light cream
2 tbsp. butter
1 tsp. vanilla

Stick wooden skewers into stem end of apples. Combine sugar, syrup, cream and butter. Cook over low heat until sugar dissolves. Cook to very hard ball stage (254 degrees) without stirring. Remove from heat; add vanilla. Grease cookie sheet on which to place apples after rolling in the caramel to cover.