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Crisp apples coated in a glossy caramel shell are a beloved fall family treat and carnival classic. This sweet-tart combination is a festive autumn indulgence.
Wash apples thoroughly, dry them completely, and remove the stems. Insert a wooden stick firmly into the stem end of each apple.
In a heavy-bottomed saucepan, combine brown sugar, butter, corn syrup, and sweetened condensed milk. Cook over medium heat, stirring constantly until the butter melts and the mixture is smooth.
Increase the heat to medium-high and bring the mixture to a gentle boil. Stir constantly to prevent scorching. Cook until the caramel reaches 245°F (firm ball stage), about 8–10 minutes.
Remove the saucepan from the heat. Stir in vanilla extract and salt. Let the caramel rest for 2–3 minutes to slightly thicken for better coating.
Hold each apple by its stick and dip it into the hot caramel, rotating to evenly coat. Let excess caramel drip off, then set apples on a parchment-lined tray. Allow to set for at least 30 minutes before serving.
