12 Rainbow Orchards apples
12 wooden sticks
1/2 cup real butter
2 cups packed brown sugar
1 cup light corn syrup
1 (14oz) can of condensed milk
– Directions
Place the sticks in the stem end of the apples. Melt butter in a 6 quart saucepan. Be careful not to burn. Add brown sugar and corn syrup. Bring to a boil stirring constantly. Add sweetened condensed milk. Bring to a boil and stir constantly until candy thermometer reaches 240 degrees. Dip apples in caramel and place on a greased cookie sheet.