4 cups granulated sugar
2 cups brown sugar
1 1/3 cups white corn syrup
1 1/2 cups butter
2 cups 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°F 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.)

CARAMEL CANDY FOR APPLES:

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