Caramel Apples

• In a medium saucepan, over medium heat combine the brown sugar, butter and corn syrup.
• Once they are melted, add the can of sweetened condensed milk and stir. Heat until it comes to 245 degrees F. Stir continuously with a wooden spoon. Be careful not to burn. Remove from heat and add the vanilla. Let cool slightly before dipping apples.
• Line half sheet pans with parchment paper and spray lightly with cooking spray.
• Place caramel dipped apples on half sheet pans lined with parchment paper. Let the caramel harden in a cool place. If desired, dip in melted chocolate or drizzle melted chocolate. While the chocolate is still wet, roll the apples in your desired toppings.
• If you are doing a topping such as candy pieces (such as M&M's), let the chocolate harden slightly before pressing on the candy. Otherwise it will slide off.
• Let the apples dry in a cool location.
• Once caramel and/or chocolate is set, package in clear bags, add a twist tie and refrigerate or store in a very cool (but not freezing) location.