The Best Caramel Apples

Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds then dry with paper towels to remove any wax from the peels. Set apples aside; when completely cool insert a wooden chopstick firmly into the bottom of each apple for a handle.

Line a baking sheet with parchment paper.

Stir butter brown sugar corn syrup and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil stirring constantly and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C) 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup dropped in a glass of cold water should form a firm ball. Remove caramel from heat and stir in vanilla extract.

Working quickly dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the parchment paper. Use caution caramel is very hot.