10-12 med. apples (with wooden sticks inserted)
1 c. brown sugar
1 stick butter
1 c. white corn syrup
1 can Eagle brand condensed milk
1 tsp. vanilla

Combine thoroughly the sugar, butter, syrup, and milk. Cook stirring constantly in a heavy sauce pan until the mixture reaches 236 degrees. Add the vanilla. Cook to 238 degrees and remove from heat.

Swirl the apples individually in the hot caramel to cover completely. Place them on a waxed paper to cool, making sure that they do not touch. Foil - lined cupcake cups may be used also. Refrigerate.