7 oz (weight - not volume) sweetened condensed milk (1/2 a 14 oz can)
2 tsp vanilla
optional Graham Crackers, Nuts, Coconut, Candies
Wash the apples thoroughly. Push the wooden skewers securely into the apples. Boil a cup of water and dip the apples into the water for 30 seconds to ensure that all the wax has been removed. Dry off and set aside.
Prepare a drying surface for the apples. Place parchment or wax paper on to a cookie sheet and thickly coat with butter. Prepare all of your desired topping. I choose some crushed graham crackers with cinnamon, nutmeg, and ginger for an apple pie flavor.
Place the butter, brown sugar, corn syrup, and milk into a thick bottomed pot. Cook over medium high heat until the butter is melted and the syrup is mixed together.
Continually stir the mixture, reduce the heat to medium and use a Candy Thermometer to watch for the temperture to come up to "Soft Ball" or 235℉.
Turn off the stove and continue to stir for another 2 minutes then add in the vanilla.
Working quickly, Dip your apples and let the excess drip off and scrap off the bottoms. Add any topping while the caramel is still hot and sticky. Set the caramel apple on the buttered parchment.
Wait 1 - 3 hours for the the caramel to completely cool.