14 small tart apples
1/2 cups butter or margarine
2 cups packed brown sugar
1 cup light corn syrup
1 1/4 cups (14 oz. can) sweetened condensed milk
1 tap. vanilla
Dash of salt
1. Wash and dry apples; remove stems. Insert a wooden skewer into the stem end of each apple.
2. In a heavy three-quart saucepan melt butter. Stir in sugar, corn syrup and dash of salt; mix well. Bring to boiling over medium heat, stirring constantly. Stir in condensed milk.
3. Cook, stirring constantly, to 245°, for 12 to 15 minutes.
4. Remove from heat; add vanilla. Dip each apple into carmel mixture; turn to coat. Set on a buttered baking sheet; chill.