14 sm. tart apples
1/2 c. butter
2 c. packed brown sugar
1 c. light corn syrup
1 (14 oz.) can (1 1/4 c.) sweetened condensed milk
1 tsp. vanilla

Wash and dry apples; remove stems. Insert a wooden skewer into the stem end of each apple.

In a heavy 3-quart saucepan, melt better. Stir in sugar, corn syrup, and dash of salt; mix well. Bring to boiling over medium heat, stirring constantly. Stir in condensed milk. Cook, stirring constantly, to 245 degrees (firm ball stage), for 12 to 15 minutes. Mixture should boil gently over entire surface.

Remove from heat; add vanilla. Dip each apple into caramel mixture; turn to coat. Set on a buttered baking sheet; chill. Makes 14 coated apples.