Caramel Apples

• 16 small apples (about 4 pounds)
• 16 wooden sticks
• 2 cups packed brown sugar
• 1 (14-ounce) can EagleŽ Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1 cup light corn syrup
• 1/2 cup (1 stick) butter
• 1 teaspoon vanilla extract
• 2 cups chocolate flavored crisp rice cereal

Instructions:
1. Wash and dry apples. Remove stems. Insert a wooden stick into the stem end of each apple; set aside.
2. In heavy 3 quart saucepan, combine brown sugar, EagleŽ Brand, corn syrup and butter. Bring to boil, stirring constantly. Boil gently over medium heat, stirring frequently, 25 minutes. Remove from heat; stir in vanilla.
3. Line baking sheets with foil; grease foil. Working quickly, dip each apple into the hot caramel mixture; use a spoon if necessary to spread mixture evenly over apples. Allow excess mixture to drip off. Dip bottom of apples into cereal. Place on greased foil; let stand until firm, about 25 minutes. Store uncovered at room temperature.