Caramel Apples

Ingredients:

• ½ cup whipping cream
• ½ cup butter
• ¾ cup packed dark brown sugar
• 2 tablespoons light-colored corn syrup
• 1 teaspoon vanilla
• 4 to 6 Granny Smith apples, cored and sliced
• ½ cup chocolate toffee pieces

Directions:

1. In a heavy medium saucepan, combine whipping cream, butter, brown sugar, and corn syrup.  Bring to a boil over medium-high heat (about 5 minutes), whisking occasionally.  Reduce heat to medium.  Boil gently for 3 more minutes.  Stir in vanilla.  Remove from heat and let cool for 10-15 minutes.  Transfer sauce to a storage container (be careful with glass as it may break if the caramel is too hot).  Cover and refrigerate up to 2 weeks.  Let stand at room temperature 1 hour before serving (or microwave for 45 seconds or until room temperature).
2. To serve, place apple slices on platter, drizzle with caramel.  Top with toffee pieces.   

Yield: 8 servings