Home Made Caramel Apple Wraps

1/2 cup butter
2 cups packed Light Brown sugar
1 tsp salt
1 cup corn syrup
1 14 oz. can Sweetened Condensed Milk
1 tsp vanilla

1. Before starting, lay out a length of parchment paper on heat proof surface (marble/granite counter top or back of cake or sheet pans, etc.- the heat of the poured caramel can damage plastic type countertops or tables through the parchment).
2. Melt butter in 2 quart sauce pan. Stir in brown sugar, corn syrup, and salt.
3. Using a heat proof spatula or metal spoon, stir until smooth over medium heat.
4. Stir continuously until temperature reaches boiling point. Cook for another 2-3 minutes.
5. Add condensed milk, stir and continue cooking until temperature reaches 248 degrees.
6. Remove from heat and when boiling subsides, add Vanilla and stir in.
7. Pour caramel into approximately 4 inch discs on parchment paper. Do not spread. Allow to cool about an hour before wrapping.
8. Stack discs with parchment paper between discs and on top of the last disc (you can just use what they were poured onto- use scissors to cut in to individual papers). Wrap in plastic wrap.
9. When ready to use, thoroughly wash and dry 12 medium sized apples of choice (we prefer Honeycrisp Apples). Take Caramel Apple Wrap and wrap over the the top of each apple, using the warmth of your hand to stretch the caramel down to a half inch above the base of the apple. Place on parchment paper lined pan or on silicon baking mat on a pan. Stick an apple stick into each apple. Place in 200 degree oven for 5 minutes. Remove and cool.

Recipe makes 12 caramel apple wraps