½ pound	dark brown sugar
4 ounces	unsalted butter
7 ounces	sweetened condensed milk
1/3 cup	dark corn syrup
2 tablespoons + 2 teaspoons	maple syrup
¾ teaspoon	vanilla extract
½ teaspoon	molasses
1/8 teaspoon	kosher salt
10	chopsticks
10	Granny Smith apples, scrubbed of wax coating
2 cups	crushed pretzels
	heavy cream

1. Bring sugar, butter, milk, corn syrup, maple syrup, vanilla, molasses, and salt to 236°F, stirring constantly, but slowly.
2. Pour caramel into a metal bowl and cool to 200°F, without stirring.
3. Push chopsticks into apples. Dip apples one at a time into caramel. Lay on silpats.
4. If caramel becomes too thick to dip into, add 1 to 2 tablespoons whipping cream and briefly whisk caramel in bowl over low heat to thin.
5. When partially set, press pooled caramel back around apples.
6. Roll in pretzels.