Caramel Apples

So my mom and her sisters should really start their own wedding reception business. They certainly have the expertise and experience after putting on receptions for at least 20+ of my cousins. They're pros. So when my aunt called up my mom and asked if they could figure out how to make the fancy Rocky Mountain Chocolate caramel dipped/decorated apples that sell for $10 a pop, my mom said sure, she'd figure it out. And of course she did. After a few tries, she found the perfect recipe and these apples really are to die for. So here's the recipe. Enjoy! Cause we sure have been!

In a large pot combine 2 cups sugar and 1 1/4 cups light corn syrup (if you like a darker caramel, use brown sugar instead of white). Stir and bring to a boil over medium-high heat. Boil for 2 minutes, stirring occasionally. Add 1 cup heavy cream and bring back to a boil, stirring constantly. Add another 1 cup of cream, bring to a boil then add 1 more cup of cream (3 cups in all). Continue to cook, stirring constantly until caramel reaches the 'soft-ball' stage (235-240 degrees on a candy thermometer) or when mixture can be molded with fingers into a soft ball when dropped into a bowl of ice cold water. This whole process takes about 30-45 minutes.If making caramel candy, pour the mixture into a lightly buttered 9x13 pan and allow to cool. When cool cut into desired size pieces and wrap. Candy keeps well in the refrigerator or freezer.For caramel apples: Prepare apples before making the caramel by inserting a stick into the top of the apple (I use Granny Smith), then dip in boiling water for 15-20 seconds to remove wax that has been added by grocery stores. If you get your apples from an orchard you do not have to do this step. Place apples on paper towels and allow to dry before dipping. Once the caramel is ready, transfer it to a 1 1/2 quart crock pot or a fondue pot set on low - this makes for easier dipping. Allow the caramel to cool for about 5 minutes. Dip apples.If making White Chocolate over Caramel apples, dip the apples and allow the to set (in the refrigerator is best), then dip in melted white chocolate. Immediately sprinkle with a brown sugar/cinnamon mixture.For most other apples, add toppings (toffee pieces, M&M's, nuts, etc.) right after dipping in caramel and before it sets. Once cool, drizzle milk or dark chocolate over the whole apple.This recipe makes 12-15 apples, depending on size. If you are only making a few apples, you can dip those, then drop 1/2 cup of the remaining caramel on an 8x8 inch sheet of parchment. Once cool stack the sheets, put in a gallon zip bag and store in fridge. You can then make more apples by placing a caramel circle over an apple and using your hands, gentle press it evenly around a prepared apple. Add toppings as above.Turtles - Place 3-4 pecans for each turtle on parchment paper. Drop a teaspoon of caramel over the pecans. Do this for all the turtles you are making, then go back and drop another teaspoon or tablespoon (depending on how big you want the candy) over the whole piece. Once cool dip in milk or dark chocolate.Pretzels - Dip large pretzel rods into caramel, place on parchment paper and allow to cool. Then, dip in white or dark chocolate. You can also add chopped nuts at this time, if desired. Once chocolate is set, drizzle different colors of melted chocolate (red, green, white for Christmas, etc.) over the pretzels.