16 small apples (about 4 pound)
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

Wash and dry apples. Remove stems. Insert a wooden stick into the stem end of each apple; set aside.

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, 25 minutes. Remove from heat; stir in vanilla extract.

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.