Caramel Apples

12 to 14 small tart apples
12 to 14 wooden skewers
1/2 cup butter or margarine
2 cups packed brown sugar
1 cup light corn syrup
Dash of salt
1 (14 1/2 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 cup chopped peanuts (optional)

Wash and dry apples; remove stems. Insert skewers in stem end of apples. In a heavy 3-quart saucepan, melt the butter or margarine. Stir in brown sugar, corn syrup and salt; mix well. Bring to boiling, stirring constantly.

Stir in sweetened condensed milk. Cook to 245 degrees F (firm ball stage), stirring constantly (mixture should boil gently over entire surface).

Remove from heat; stir in vanilla extract.

Dip one apple into caramel mixture, turning to coat. Scrape excess caramel from bottom of apple. Immediately dip bottom half of apple in peanuts, if desired. Place on buttered baking sheet. Repeat with remaining apples. Cool.

Makes 12 to 14 caramel apples.