The Best Caramel Apples

1 . Stage

Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, using a slotted spoon, then dry with paper towels to remove any wax from the peels. Set apples aside to cool completely, about 30 minutes.

2 . Stage

Insert sticks into the bottom of each cooled apple through the core for a handle.

3 . Stage

Line a baking sheet with parchment paper.

4 . Stage

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

5 . Stage

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 prepared baking sheet, about 1 hour. Use caution, caramel is very hot.