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Caramel Apples (Mennonite)

6 red baking apples
1 cup brown sugar, firmly packed
1/2 cup water
1 tablespoon cornstarch
1 cup milk
1/8 teaspoon salt
1 tablespoon butter
1/2 teaspoon vanilla extract

Wash and pare apples one-third of the way down from stem end. Leave whole. Remove cores and cook in syrup made of sugar and water. When apples are tender, remove to serving dish. Combine cornstarch and milk to make a smooth paste. Bring cornstarch to the boiling point and then add syrup in which apples were cooked. Cook for 10 minutes or until cornstarch is thoroughly cooked. Remove from heat and add butter, salt and vanilla extract. Pour over apples and serve.