Start by gathering all necessary ingredients for the caramel apples.
To ensure the caramel adheres well, remove any wax from the apples. Boil a large pot of water and dip the apples for a few seconds using a slotted spoon. Afterward, dry them with paper towels and let them cool completely for about 30 minutes.
Insert wooden sticks into the bottom of each cooled apple, pushing them through the core to create a handle.
Prepare a baking sheet by lining it with parchment paper. In a saucepan over medium-high heat, mix together brown sugar, sweetened condensed milk, corn syrup, and butter.
Bring the mixture to a boil, stirring continuously. Lower the heat to medium and keep cooking until a candy thermometer shows 248°F (120°C), which should take about 25 to 30 minutes. To test, drop a teaspoon of caramel into a glass of cold water; it should form a firm ball.
Once the caramel reaches the right temperature, remove it from the heat and stir in vanilla extract.
Quickly dip each apple into the hot caramel, ensuring to cover the apple completely and about half an inch of the stick.
While the caramel is still warm, sprinkle the dipped apples with your favorite toppings.
Allow the caramel apples to cool on the lined baking sheet for about an hour, taking care as the caramel is very hot.
