Caramel Apples

1 lb. dark brown sugar
1c. unsalted butter
14oz. sweetned condensed milk
2/3c dark corn syrup
1/3c maple syrup
1/2 tsp vanilla
1 tsp molasses
1/4tsp salt
Combine all ingredients and heat on stove top at medium/low heat until sugar dissolves-there should be no grittyness from the sugar. Cook at a rolling boil until it reaches 236 degrees stirring constantly and slowly. Pour into metal bowl to cool to 200 degrees.
Wash apples and insert sticks before dipping into caramel. Place dipped apples on a cookie sheet with buttered foil and place in fridge for 15 minutes and let stand for 1 hour before serving. Some caramel may run off the apples but you can press this back onto the apples once the caramel has cooled.
Can roll in sprinkles, chopped nuts, drizzle with melted chocolate, etc.