Before you start, get any toppings you want to use prepared and placed in bowls. Have a silicon mat ready or grease a baking sheet. Do not use parchment paper or wax paper.

Place the sticks into the apples.

Bring a pot of water to a boil and dip the apples into the water for 5 seconds. Wipe off any waxy film with a kitchen towel and place in the refrigerator until ready to coat.

In a large saucepan, add the cream, corn syrup, brown sugar, butter and salt. Place over medium heat and cook until the butter is melted and it is smooth, stirring constantly, about 5 minutes.

Attach the candy thermometer and bring to a boil. Do not stir. Continue to boil until it reaches 145º. It will get to 120º fairly quickly and then slow down, if it doesn’t move, then increase the heat slightly. Once it reaches 225º it moves up quickly. It will take approximately 15 minutes.

Once it reaches 145º, remove from heat, add vanilla and stir to combine. Pour into a heat resistant glass bowl and let the temperature come down to 200º, about 5 minutes.

Dip the apples into the caramel, swirling it to make sure it is coated. Immediately dip into any toppings, you will only have a few seconds before the caramel begins to set. Place on a silicon mat to set. Refrigerate until ready to eat.