1-First, wash and dry 8 to 9 cold apples to make sure the caramel sticks well without any issues.

2-Next, insert wooden sticks into the core of each apple for easy dipping and handling.

3-Then, in a large saucepan, combine 2 cups of packed light or dark brown sugar, 1 cup of light corn syrup, and 1 and 3/4 cups of heavy cream over medium heat, stirring until it begins to bubble.

4-Once the mixture is bubbling, add 1/4 cup of unsalted butter at room temperature and 1/2 teaspoon of salt, stirring constantly to blend everything smoothly.

5-Continue cooking until the caramel reaches the soft ball stage, around 235°F to 240°F on a candy thermometer, which takes about 10-15 minutes.

6-For an extra flavor boost, stir in 1/2 teaspoon of pure vanilla extract once you remove it from the heat.

7-Let the caramel cool slightly so it’s easier to work with and less likely to run off the apples.

8-Dip each apple into the caramel, twirling it to get an even coat, then place it on a lined baking sheet to set.

9-If you’d like, add toppings right away for variety, and let the apples cool at room temperature for about 30 minutes before serving.