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1 cup butter

2 3/4 cups brown sugar

1/4 tsp salt

1 cup light corn syrup

1 can Eagle Brand milk

1 tsp vanilla

Melt butter in saucepan. Add sugar and salt and stir together over low heat until sugar is melted. Add corn syrup mixing well and gradually stir in Eagle Brand milk. Cook and stir constantly over medium heat to soft ball stage (240 degrees). Remove from heat and add vanilla. Cool slightly and dip clean, dry apples and place on a sprayed cookie sheet. For caramels pour into 9 x 9-inch pan and cool; cut into squares. Options: 1) Drizzle chocolate over fruit after dipping in caramel (Take 1/2 cup chocolate chips; melt and add 1 tsp shortening--it dries faster and has a better texture.) 2) Dip large marshmallow in caramel and then in chopped nuts or coconut, etc. 3) Caramel pears (red pears)--Dip pears in caramel leaving top not covered and dip in roasted nuts and then drizzle with white chocolate.