Step 1

Remove the apple stems and insert the sticks into the tops of the apples. NOTE: Be sure the apple is sturdy on the stick.

Step 2

Add the candy and/or nuts to individual medium-size bowls to allow plenty of room to dip and roll the caramel apples.

Step 3

Line a baking sheet with wax paper and spray with non-stick spray (for the dipped apples).

Step 4

In a large saucepan over medium heat combine the butter, brown sugar, corn syrup and salt. Stir together and allow to come to a boil.

Step 5

Equip the pan with a candy thermometer.

Step 6

Stir in the condensed milk and allow the mixture to keep cooking until it the mixture reaches 248 degrees (the ‘firm ball’ stage). Remove from heat and stir in the vanilla extract.

Step 7

Remove from heat and stir in the vanilla extract.

Step 8

Holding an apple by the stick, inset the apple into the hot caramel and twirl the apple to fully coat.

Step 9

Hold apple above the saucepan allowing excess caramel to drip back into the pan. Note: tipping the saucepan at a 45 degree angle may assist quick coating of the apples as well.

Step 10

Immediately place the dipped apple into one of the candy or nut bowls, rotating the apple around to cover the surfaces desired.

Step 11

Place the coated apple on the lined baking sheet to harden.

Step 12

Repeat until all the apples are coated. TIP: if the caramel begin to set making dipping the apple difficult, allow the pan of caramel to sit over low heat for a few minutes to liquefy it again.

Step 13

Ideally the apples would be eaten after making them however they may be wrapped in plastic wrap and stored in the refrigerator for up to a week.

Step 14

When eating them out of the refrigerator, allow 45 minutes to 1 hour for the apples to warm up before eating (the caramel is very hard out of the refrigerator). The apples can be eat on the stick or cut into segments.