1 cup butter (no substitutes)
2 cups packed brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla
8-10 wooden sticks
8-10 small, tart, apples (Granny Smith or Fuji work well)
Nuts, chocolate chips, sprinkles, or bit sized candies to coat.
Insert a wooden stick into each apple. In a heavy saucepan, combine the butter, brown sugar, corn syrup and milk. Bring to a boil over medium-high heat. Cook and stir until a candy thermometer reads 248 degrees (about 30-40 minutes). For a softer caramel, cook to a few degrees cooler. Remove from heat and stir in vanilla. Dip each apple into hot caramel mixture, and turn to coat. Holding by the stick, sprinkle with nuts, or whatever else you desire, while the caramel is still warm. Set on generously buttered wax paper to cool. Note: If making a double recipe, use two separate pots.