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.