WASH and dry apples. Remove stems. Insert wooden sticks into stem end of each apple. Line cookie sheet with wax paper. Coat with non-stick cooking spray.

MELT butter in 3-quart saucepan over medium heat. Add sweetened condensed milk, corn syrup and brown sugar. Stir until blended. Bring to a boil over medium heat, stirring frequently. Reduce heat to low.* Cook 15 to 20 minutes, stirring constantly, or until candy thermometer reaches 225°F. Remove from heat. Stir in vanilla.

DIP each apple into hot caramel, spooning caramel over apple to coat evenly. Allow excess caramel to drip off. Scrape bottom of apple on edge of pan. Place on wax paper. Sprinkle immediately with bacon pieces or your favorite topping. Chill 30 minutes. Allow to come to room temperature before serving.

*Adjust heat as necessary to keep mixture at slow rolling boil. Stir constantly so that mixture does not stick to bottom of pan.