Chocolate Caramel Apples

Yield: 12 Servings. Insert a wooden stick into the stem end of each apple. Oil a baking sheet. In a large heavy saucepan, combine the cream, corn syrup, sugars, butter and salt. Cook over medium-low heat, stirring constantly with a wooden spoon for about four minutes until the sugars dissolve. Raise the heat to medium and bring the mixture to a boil. Insert a candy thermometer into the caramel mixture and continue to cook the mixture for 25 to 30 minutes until the thermometer registers 240 F. and the candy reaches the soft-ball stage. Stir the mixture frequently while it cooks, to keep the caramel from scorching. Immediately transfer the hot caramel to a small saucepan to stop the cooking process. Cool the caramel to 220 F. Stir in the vanilla. Holding onto the stick, dip each apple into the hot caramel, turning until it is coated. Scrape off the excess caramel from the bottom of the apple onto the edge of the pot. Place the apple on the prepared baking sheet. Place the apple on the prepared baking sheet. If the caramel becomes too thick, heat it gently until it reaches the correct consistency. Let the apples sit for 10 minutes or until the caramel hardens. In the top of a double boiler over hot (not simmering) water, melt the chocolate. Stir frequently until smooth. Remove the pan from heat. Dip the top one-third to one-half of each apple in the chocolate. Dip the chocolate coated caramel apples in walnuts if desired. ~