Instructions: In a deep heavy saucepan set over moderate heat, combine the brown sugar, corn syrup and cream and cook the mixture, stirring and washing down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water, until the sugar is dissolved. Bring the mixture to a boil and boil it, undisturbed, until a candy thermometer registers 245 degrees. Remove the pan from the heat, briefly plunge the pan in ice water to stop the cooking, add the butter, and swirl the pan until the butter is melted.

Push a wooden skewer or chopstick through the length of each apple and, holding the apples by the skewers, dip them, 1 at a time, into the caramel, coating them well and letting the excess drip off. Transfer the apples to a buttered baking sheet until the caramel is cool and firm. Serve immediately.

This recipe yields 8 caramel apples.

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