Caramel Apples

The other day my kids came home from school hungry (as usual) and complaining that we had nothing good to eat (as usual).  Enter brilliant mom (me!) who happens to have both a fun, kid-pleasing recipe and all the ingredients to make said recipe a reality.  Caramel apples saved the day!

We actually used this recipe as a dipping sauce for sliced apples instead of dipping whole apples.  It worked great! 

Caramel Apples
from Cooking Light, October 2010

16 wooden sticks
16 small apples, chilled
2 c. granulated sugar
1/2 c. light-colored corn syrup
1/2 c. water
2 c. half-and-half
2 t. vanilla extract
1/4 t. salt

1.  Push wooden sticks into the top of chilled apples.  Return apples to the refrigerator until caramel is ready for dipping. 
2.  Place sugar, corn syrup, and water in a large saucepan; boil, stirring until dissolved.  Boil, without stirring, 9 minutes or until light golden.
3.  Combine half-and-half, vanilla, and salt; slowly stir into pan.  Boil until cany thermometer reaches 235 degrees (45 minutes), stirring frequently. 
4.  Pour caramel into a bowl sitting in a hot water bath.  Swirl apples in caramel, and place on baking sheet lined with wax paper. 

Calories 221; Fat 3.7 g