Step 1: Prepare the Apples
Wash the apples thoroughly under cool water and dry them completely with a clean kitchen towel. This step is crucial! Rub each apple vigorously with a mixture of 1 tablespoon vinegar or lemon juice on a paper towel to remove the waxy coating that prevents caramel from sticking. Dry again. Remove the stems from each apple and insert a wooden stick firmly into the stem end, pushing about halfway through the apple. Arrange the prepared apples on a parchment-lined baking sheet and set aside.

Step 2: Make the Caramel
In a heavy-bottomed saucepan, combine the granulated sugar, heavy cream, butter, corn syrup, and salt. Place over medium heat and stir constantly with a wooden spoon until the butter melts and the mixture is well combined. Once everything is melted and combined, stop stirring and allow the mixture to come to a boil.

Step 3: Cook the Caramel
Let the caramel boil without stirring for about 12-15 minutes, or until it reaches 240°F (soft-ball stage) on a candy thermometer. If you don’t have a thermometer, test by dropping a small amount of caramel into a glass of cold water – it should form a soft, pliable ball. Watch carefully during the last few minutes as caramel can go from perfect to burnt quickly. The mixture will bubble vigorously and turn a rich amber color.

Step 4: Finish the Caramel
Remove the saucepan from heat immediately when the caramel reaches the desired temperature. Stir in the vanilla extract carefully, as the mixture will bubble up. Let the caramel cool for 2-3 minutes – this allows it to thicken slightly for better coating and prevents the apples from getting too hot too quickly.

Step 5: Dip the Apples
Working quickly but carefully, tilt the saucepan at an angle and dip each apple into the caramel, turning to coat completely. Hold the apple over the pan for a moment, allowing excess caramel to drip off. You can gently swirl the apple in a circular motion to help the caramel settle evenly. If you’re adding toppings, roll the bottom half of the caramel-coated apple in chopped nuts or other toppings immediately after dipping.

Step 6: Set the Apples
Place each dipped apple on the prepared parchment-lined baking sheet, sticking side up. If desired, sprinkle additional toppings over the top while the caramel is still wet. Allow the caramel apples to set at room temperature for about 30 minutes, or until the caramel is completely firm and no longer sticky to touch.

Step 7: Serve and Enjoy
Once set, the caramel apples are ready to enjoy! Serve immediately or wrap individually for gifting or storage. To eat, you can slice the apple into wedges if the whole apple is too much, making it easier for younger children to enjoy.