Caramel Apple preparation
Remove stems from apples, if desired. Insert wooden stir stick or chopstick into stem end of each. Refrigerate on baking sheet. In 12-cup (3 L) heavy-bottomed saucepan, melt together granulated and brown sugars, butter, condensed milk, corn syrup and salt, stirring. Bring to boil over medium-high heat, stirring and making sure to stir around bottom edge of pot to prevent caramel from scorching.
