Ingredients

8 medium sized apples

Wash the apples and remove the stems. Where you removed the stems, insert popsicle sticks. Push them through to the base of the apple. Place on a baking sheet lined with waxed paper.

Combine sugar, corn syrup, amd 1 cup evaporated milk in a saucepan. Cook over medium-medium high heat. Stir frequently with a wooden spoon, unitl the mixture comes to a boil. Allow to boil for 10 minutes, continue stirring to prevent the mixture from overflowing.

Add the caramels and continue stirring until completely melted. Gradually, add the remaining evaporated milk. The mixture, should still be bubbling at this point. The syrup will rise again to the top. Insert a candy thermometer and continue cooking and stirring until the mixture reaches 242 F, it should be thick and bubbling.

Remove from the stove top and stir in vanilla. tip the pan slightly, and dip an apple into the caramel. Twirl the apple a couple of times for even coating. Remove from the pan and scrap the bottom of the apple across the rim of the pan to prevent dripping. Place on the waxed paper lined cookie sheet to cool. Quickly, dip the remaining apples. They should cool and set in about an hour.

The apples should not be refrigerated, as this tends to spoil them. They will keep at room temperature for 24 hours.