In Which We Share the Caramel Recipe With Jamie :)

• 1 cup butter 
• 2 cups packed brown sugar
• 1 cup light corn syrup
• 1 (14 ounce) can sweetened condensed milk
• 2 teaspoons vanilla
• Pinch of Salt

In a heavy saucepan, combine the butter, brown sugar, corn syrup, salt and milk; bring to a boil over medium-high heat. Cook and stir until a candy thermometer reads 248 degrees (firm ball stage) about 30-40 minutes and for a softer caramel cook just to a few less degrees. Remove from heat; stir in vanilla. 

Notes- don't double in a larger pan, make 2 pans.  When I say Butter I mean Butter.  Don't try margarine or soy substitute, because it will fail miserably.  Very Salty peanuts make a great addition to the outside of the apples, and will make sure the apples don't stick to your (very well buttered) wax paper.