Fresh Apples and Caramel Dip

1 cup packed light brown sugar

1 cup heavy cream

½ teaspoon salt

½ teaspoon vanilla extract

5 medium apples, cored and sliced

In medium saucepan whisk brown sugar, cream and salt until combined. Cook over medium heat, continually whisking until mixture boils. Reduce heat to medium low and continue boiling, whisking continually, for 4 minutes. Do not overcook.

Take pan off heat and stir in vanilla. Mixture will bubble slightly. Whisk until smooth. Pour into heat-proof bowl and set aside to cool. Serve cold apples with warm caramel dip.

Serves five to six.

Baker's hint: For a deeper caramel flavor and color, substitute 1/2 cup dark brown sugar for 1/2 cup of the light.

Nutrition values per serving: 297 calories, 15 g fat (9 g saturated), 42 g carbohydrates, 3 g fiber, 1 g protein, 54 mg cholesterol, 24 mg sodium.