Caramel Apples

In a heavy 3-quart saucepan, combine the butter, brown sugar, corn syrup and milk. Bring the mixture to a boil over medium-high heat. Cook, stirring frequently, until the mixture reaches 248°F (firm-ball stage) on a candy thermometer, 30 to 40 minutes. Remove the saucepan from the heat and stir in the vanilla extract.

Insert wooden sticks into the apples using firm pressure. Dip each apple into the hot caramel mixture, turning to coat. Lift the apple from the caramel and allow any excess caramel to drip off. Set apples on a piece of waxed paper to cool. Editor’s Tip: Resist the urge to double dip! For a perfectly smooth, even coating, dip each apple in a single, fluid motion and then turn the apple in the caramel. Once coated, lift each apple out and let any excess caramel drip off.

If desired, roll or sprinkle your caramel apples with chopped peanuts once the caramel has cooled but is still tacky. Rainbow sprinkles, chopped nuts and melted chocolate are all delicious and popular options too. Return the apples to the waxed paper to finish cooling. Editor’s Tip: Don’t forget about the sticks! Tying a simple silk bow around the stick of each caramel apple or wrapping each stick with a thin, multi-colored ribbon secured with a tiny dot of nontoxic glue is a great way to dress up your apples.