1 can Eagle Brand milk
1 box light brown sugar
1 stick butter
3/4 c. white syrup
10-20 apples, washed, dried, then insert a wooden stick into each

Combine all ingredients in a heavy saucepan and cook until soft ball stage (230-240 degrees). Take off stove and cool, about 2 minutes. Then dip each apple into taffy to coat it. Then cool on a cookie sheet which has been covered with a layer of white sugar. This prevents the taffy apples from sticking to the pan.