Ghostly Good Caramel Apples

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  • 16 small apples (about 4 pounds)
  • 16 wooden sticks
  • 2 cups packed brown sugar
  • 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
  • 1 cup light corn syrup
  • 1/2 cup (1 stick) butter
  • 1 teaspoon vanilla extract
  • 2 cups chocolate flavored crisp rice cereal


  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, Eagle Brand, corn syrup and butter. Bring to boil, stirring constantly. Boil gently over medium heat, stirring frequently, for 25 minutes.
  3. Remove from heat; stir in vanilla extract.
  4. 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.
  5. Dip bottom of apples into cereal. Place on greased foil; let stand until firm, about 25 minutes.
  6. Store uncovered at room temperature.