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 sweetened condensed milk
1 tsp. vanilla

Wash and dry apples. Remove stems. Insert one wooden stick into the stem end of each apple. Set apples aside.

In a heavy 3 quart saucepan melt the butter and unsweetened chocolate over low heat. Add brown sugar, corn syrup and milk, then mix well. Clip candy thermometer onto sides of pan. 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 the hot caramel mixture, using a spoon to spread the mixture evenly over apple. 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.