Caramel Apples
Source: Martha Stewart Living Magazine, 10-95

1 cup sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1/4 cup heavy cream
1/2 cup milk
2 Tbs. unsalted butter
1 tsp. vanilla
4 apples
1 cup chopped walnuts

In a medium saucepan over low heat, combine first 6 ingredients. Cook, stirring constantly, until mixture reaches 248 degrees on a candy thermometer (or until a drop becomes a firm, pliable ball in cold water). Stir in vanilla.

Put pan in a bowl of hot water to keep mixture soft. Insert wooden ice-cream sticks into stem end of apples. Dip in caramel, coating well. Allow excess to drip off.

Roll in walnuts and let cool on wax paper.