12 apples or Seckle pears
1 cup granulated sugar
½ cup water
1 Tb lemon juice
1 piece of lemon peel, about 2 inches long
2 tsp pure vanilla extract
In a medium, heavy bottomed saucepan over medium heat, combine sugar, water, lemon juice, lemon peel and vanilla extract. Cook, stirring, until sugar melts. Increase the heat to high and cook until mixture is golden amber in color (Do not stir anymore after the sugar melts.) Remove the caramel from heat. Dip in fruit by stems, or remove stems and insert sticks and dip. Twirl and swirl fruit to coat completely. Transfer to wire rack and let caramel harden, about 10 to 15 minutes.
Store in a cool, dry place – not the refrigerator – wrapped in cellophane, if desired.