- Wash the apples, and cut them into quarters, pare and core them.
- Into a saucepan put the sugar and water, and heat.
- When the syrup boils, add the apples.
- Cover and boil gently until the apples are tender.
- Remove the apples from the syrup with a skimmer or a wire eggbeater, placing the fruit in sherbet glasses or other suitable dishes for serving.
- In another pan, mix the milk and cornstarch thoroughly.
- Stir and cook until the mixture reaches the boiling point, then add it to the syrup in which the apples were cooked.
- Boil for a few minutes.
- Add the salt, butter, and vanilla.
- Stir these into the mixture, then pour the sauce over the apples.
- Serve Butterscotch Apples hot or cold for a dessert.