1 C. butter
2 C. brown sugar
1 C. corn syrup
1 can sweetened condensed milk
2 tsp vanilla
Combine butter, brown sugar, corn syrup, ans evaporated milk in a large sauce pan. Bring to a boil over medium heat. Srit constantly until mixture reaches firm ball (248 degrees). Add vanilla. Pour into greased 8x8 pan. Let cool completely and set. Cut into pieces and wrap in waxed paper.
CARAMEL APPLES
-make sure apples are at room temperature before dipping.
-use a deep container for dipping apples so they are submerged in caramel.
-keep caramel at 185 degrees for dipping(this is done by keeping caramel on stove at low heat).
-microwave chocolate coins at 1 minute intervals to 125 degrees. Add coins to cool to 100.
-once apples are dipped in chocolate, refrigerate immediately for a shiny finish.
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