1 Stick Butter
2 Cups Light Brown Sugar-lightly packed
1 Cup Light Corn Syrup
1/8 tsp. Kosher Salt
1 Can Sweetened Condensed Milk
½ tsp. Pure Vanilla Extract
8 Connecticut Apples-any favorite variety, medium to small size best
Prepare apples by removing the stem, washing very well, and patting dry. Insert a popsicle stick into the stem end of each apple. Reserve at room temperature. Grease a cookie sheet and reserve.
In a large, heavy bottom saucepan melt the butter. Add the brown sugar, corn syrup and salt. Cook over medium high heat whisking until the mixture becomes smooth. Bring to a boil. Whisk in the sweetened condensed milk. Cook stirring regularly with a high heat rubber spatula or wooden spoon until exactly 250ºf is reached on a candy thermometer. Stir in vanilla extract and let caramel cool briefly to thicken so it will adhere better to the apple.
Dip each apple, turning to coat evenly with the caramel. Let excess drip off and place on the greased cookie sheet to cool. Let cool for 45 minutes before serving. Enjoy!