10 med. apples
2 squares chocolate
2 c. Karo syrup (light)
1/4 c. butter
2 c. sugar
1/8 tsp. salt
2 c. Carnation milk
2 tsp. vanilla

Melt chocolate. Add sugar, syrup and salt. Boil together. When very thick, 245 degrees, add butter. Raise flame high and add milk very gradually so you don't stop the boiling. Stir constantly with wooden spoon to 240 degrees. Add vanilla. Dip apples (can be rolled in nuts) and place on lightly greased aluminum foil or glass plate to cool.