Homemade Caramel Apples

Wash apples thoroughly in hot water to remove any waxy coating. Dry them completely with a clean towel. Remove the stems and insert a wooden stick deep into the core of each apple. Chill the apples in the refrigerator.

Line a baking sheet with parchment paper and lightly grease it with oil or nonstick cooking spray to ensure the finished apples release easily.

In a heavy-bottomed saucepan, combine the unsalted butter, light brown sugar, light corn syrup, sweetened condensed milk, and kosher salt. Place over medium-high heat and stir continuously until the butter melts and the mixture comes to a gentle boil.

Reduce the heat to medium. Clip a candy thermometer to the side of the pan. Continue cooking, stirring constantly to prevent the bottom from scorching, until the temperature reaches exactly 115°C/240°F.

Immediately remove the saucepan from the heat and carefully stir in the vanilla extract. Let the bubbling subside and allow the caramel to cool for about 2 minutes so it thickens slightly.

Tilt the saucepan to pool the caramel. Dip each cold apple into the hot caramel, rotating the stick to coat all sides evenly. Lift the apple and allow the excess caramel to drip back into the pan. Scrape the bottom of the apple gently against the edge of the pan to prevent a heavy foot of caramel from forming.

If using toppings, immediately roll the lower half of the coated apple in chopped pecans or crushed candies while the caramel is still warm and sticky. For a chocolate drizzle, wait until the caramel is set before applying.

Place the finished apples onto the prepared parchment paper. Transfer the baking sheet to the refrigerator to chill until the caramel is completely firm and set.