Prep Time: 20 minutes
Cook Time: 10-12
Makes 12 apples
12 medium McIntosh apples, washed and stemmed
2 cups heavy cream
2 cups sugar
1/4 cup Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick
1/2 cup dark corn syrup
12 wooden craft sticks
Line baking sheet with parchment paper; set aside.
Prepare an ice-water bath.
Place cream, sugar, Butter Flavor Crisco and corn syrup in a heavy-bottomed saucepan; bring to a boil over medium heat.
Continue cooking until the temperature registers 245ºF on a candy thermometer, 10 to 12 minutes.
Remove from heat and briefly plunge the saucepan into ice water to stop the caramel from cooking. Remove from ice water and let mixture cool for a few minutes.
Insert a craft stick into the stem end of each apple.
Dip one apple into the caramel; coat the top and sides with caramel using a spoon.
Transfer to prepared baking sheet to cool. Repeat with remaining apples.
Optional Toppings: Chocolate covered toffee bits, crushed Macadamia nuts, crushed peanuts, seasonal sprinkles, tinted coconut or chopped candy corn.
Note: Use 5-inch craft sticks, 1/4-inch in diameter. Garnish with a real leaf, if desired, or put finished apples in seasonal cupcake paper.