Instructions: Apples: Cut a 1/4-inch dowel into six 6-inch lengths. Insert one into the top of each apple. Place cream, sugar, butter, and corn syrup in a heavy-bottomed saucepan, and bring to a boil over medium heat. Continue cooking until the temperature registers 245 degrees on a candy thermometer, 10 to 12 minutes. Remove from heat, and briefly plunge the saucepan into ice water to stop the cooking. Dip one apple into the caramel, coat the top and sides with caramel using a spoon. Transfer to a parchment-lined baking sheet to cool. Repeat with the remaining apples. Prepare spun sugar to decorate apples.

Spun Sugar: Cover the work space with parchment paper and the floor with newspaper. Place the sugar, 1/2 cup water, and corn syrup in a heavy-bottomed saucepan, over low heat. Stir occasionally until sugar is dissolved. Raise heat to high and bring mixture to a boil. Continue cooking until the temperature registers 310 degrees (hard crack stage) on a candy thermometer. Remove from heat, and briefly plunge the saucepan into ice water to stop the cooking. Let stand to thicken slightly, about 1 minute. Dip a whisk or fork into the sugar syrup and wave back and forth to draw out fine thread-like strands over each apple. Gather the excess strands and wrap around each apple. (

Makes about 2 cups)

This recipe yields 6 servings.

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