Begin by inserting a stick into the center of each apple.

Dip the apples in boiling water for about 5-10 seconds and dry them to remove the shiny wax coating and set aside.

Prep all of your toppings and place them separately in small bowls.

Place a sheet of wax paper on a baking sheet an butter it heavily.

In a large heavy bottomed sauce pan fitted with a candy thermometer, toss butter, brown sugar, corn syrup and sweetened condensed milk and combine well.

Stir constantly over medium-high heat until butter is melted.

Reduce the heat to medium and bring to a boil, stirring constantly, until the caramel reaches 245 degrees on the thermometer.

Remove from the heat, continuing to stir and add the vanilla.

Dip apples immediately allowing the excess caramel to drip off. Roll into the toppings of your choice and set onto the wax paper.

Allow the apples to cool for 3-4 hours. Say Grace and enjoy!!