18 sm. apples
18 wooden sticks
1/2 c. butter
2 sq. (2 oz.) unsweetened chocolate
2 c. packed brown sugar
1 c. light corn syrup
1 (14 oz.) can (1 1/4 c.) sweetened condensed milk
1 tsp. vanilla
1 c. chopped peanuts

Wash and dry apples, remove stems. Insert one wooden stick into the stem of each apple. Set apples aside. In 3 quart heavy saucepan, melt the butter, unsweetened chocolate over low heat. Add brown sugar, corn syrup and sweetened condensed milk; mix well.

Clip a candy thermometer onto side and cook over medium heat, stirring frequently, until thermometer registers 245 degrees (firm ball stage). Remove saucepan from heat, stir in vanilla. Dip each apple into hot caramel mixture, using a spoon to spread the mixture evenly over apples. Allow excess caramel mixture to drip off. Immediately dip bottoms of apples into peanuts. Place apples, peanut side down, on waxed paper and let stand about 25 minutes or until firm. Makes 18 apples.