Served these to Grandpa Gentle while Grandma was in Hawaii. Didn't think about the difficulty eating with a beard!
1 1/4 c sugar
1 1/4 c packed brown sugar
1 1/4 c dark corn syrup
8 T unsalted butter
2 c cream
1/4 t salt
2 1/2 t vanilla
9-12 apples, chilled with sticks
Stir sugars through salt plus 1 c cream in a large pot. Boil over medium-high heat, gently add second cup of cream. Continue to boil briskly to 245F. Remove from heat and stir in vanilla. Let cool 10 minutes. When the caramel thickens a bit, dip chilled apples and place in the fridge to set. Refridgerate for up to 2 days.
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