6 medium apples
6 wooden sticks or skewers
1 cup sugar
1/2 cup light corn syrup (Karo)
1 (14 oz.) can Eagle Brand sweetened condensed milk
1/4 tsp. salt
1/2 tsp. maple extract (or mapleine)

Wash and thoroughly dry apples. Insert a wooden stick in stem end of each apple.

Combine remaining ingredients. Place over low heat; cook slowly, stirring gently but constantly or to soft ball stage (230°F on candy thermometer).

Remove from heat; allow mixture to stop bubbling.

Dip each apple into caramel; swirl until well coated. Place apples, skewer side up, on a buttered dish.

Cooks Note: Use of a candy thermometer is recommended.

Makes 6 caramel apples.