Caramel Apples

1. 1

   Line a baking sheet with parchment paper; set aside.

2. 2

   Fill a large bowl half-full with ice.

3. 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. 4

   Continue cooking until temperature registers 245F on a candy thermometer, about 12-15 minutes.

5. 5

   Remove from heat and briefly plunge the saucepan into ice water to stop the caramel from cooking.

6. 6

   Remove from ice water and let mixture cool a few minutes.

7. 7

   Insert a craft stick in to the stem end of each apple.

8. 8

   Dip one apple into the caramel, coat the top and sides with caramel using a spoon.

9. 9

   Transfer to prepared baking sheet to cool.

10. 10

    Repeat with remaining apples.

11. 11

    OPTION TOPPINGS: chocolate-covered toffee bits, crushed macadamia nuts, crushed peanuts, seasonal sprinkles, tinted coconut or chopped candy corn.

12. 12

    NOTE: Use 5-inch craft sticks, 1/4-inch in diameter.

13. 13

    Serve in seasonal cupcake liners.

No additional tips available.