I came across this recipe on-line and had to try it. (I’m thinking it would work perfectly on my apple nachos). I dipped a couple apples and let the rest cool in a pan and then rolled them in wax paper. They were good. Make sure you use a candy thermometer to get the right temp or else you’ll have really runny caramel – or rock hard caramel.

¼ cups Butter (1/2 stick)
1 cup White Syrup
14 ounces, fluid Eagle Brand Condensed Milk
2 cups White Granulated Sugar
1 teaspoon Vanilla Extract
Assemble all ingredients: wash and dry apples, insert sticks, and butter a cookie sheet and dinner plate before starting to cook.

Heat all ingredients except vanilla in a heavy 2-quart saucepan over medium/low heat. Stir constantly!

When caramel reaches soft ball stage (235°F–240°F) remove from heat and add vanilla. Let cool a few minutes.

If dipping apples, using the stick inserted in the apples, dunk apples in the hot caramel and twirl slowly away from the heat for a couple of minutes.

If using as dip, add some half and half to keep the caramel a nice dipping consistency.

If making wrapped caramels, pour into a buttered plate or dish to be cut into individual pieces when cool and wrap.