1-Rinse the apples thoroughly to remove any wax and dry them completely. Remove the stems and insert sticks into each apple about three-quarters of the way down.

2-Line a baking sheet with a silicone mat or parchment paper to prevent sticking.

3-In a heavy-bottomed 3-quart saucepan over medium heat, combine 1 and 3/4 cups heavy cream, 1 cup light corn syrup, 2 cups packed light or dark brown sugar, 1/4 cup unsalted butter at room temperature, and 1/2 teaspoon salt. Stir constantly with a wooden spoon until the butter melts.

4-Use a water-moistened pastry brush to remove sugar crystals from the sides of the pan, then attach a candy thermometer, ensuring the bulb does not touch the bottom of the pan.

5-Allow the mixture to cook and bubble without stirring until it reaches 235°F to 240°F (soft ball stage), which typically takes 15 to 20 minutes.

6-Remove the pan from heat, stir in 1/2 teaspoon pure vanilla extract gently, and let the mixture cool for 10 to 15 minutes until it thickens slightly. If it’s too thin, cool it longer.

7-Dip each apple into the caramel by holding the stick, tilting the pan to coat evenly, then lift and swirl or tap to remove excess caramel. Place the coated apples on the lined baking sheet.

8-If desired, add toppings such as chopped nuts, toffee bits, mini candies, sprinkles, coconut, or drizzle with melted chocolate before the caramel sets.

9-Let the apples set for 45 to 60 minutes at room temperature. Once set, they can be wrapped for gifting or storage.

10-Store any leftovers loosely covered in the refrigerator for up to one week.