1/2 c. butter, melted
2 c. dark brown sugar
1 c. light corn syrup
2 tbsp. water
14 oz. sweetened condensed milk
1 tsp. vanilla
10 apples, seeded & cut into 8 wedges each

Cook butter, sugar, water and milk until all the sugar is dissolved over medium heat, stirring constantly. Remove from heat and add vanilla. Cut unpeeled apples into wedges, and then in half again. Dip into salted water for about 1 minute to prevent them from turning brown. (Apples should be done as close to serving time as possible.) Seal apples in an airtight container until use. To serve, heat caramel sauce and pour into chafing dish. Place apples in a bowl beside the caramel with toothpicks for dipping. Serves 25 to 30.

The caramel sauce will keep in the refrigerator for 4 to 6 weeks. It is divine served warm over ice cream or pound cake.