Classic Caramel Apples

Wash and dry apples. Remove stems, and insert a craft stick in center of each apple. Place apples on a small baking sheet, and chill while making caramel.

Stir together brown sugar, corn syrup, butter, salt, and sweetened condensed milk in a heavy-bottomed medium saucepan over medium. Insert a candy thermometer, and cook, stirring constantly, until thermometer reads 245°F (firm ball stage), about 20 minutes. Remove from heat, and stir in vanilla. Let stand 5 minutes before dipping apples.

Remove apples from refrigerator, and dry well with paper towels. Working with 1 at a time, carefully dip and roll apple in caramel and allow excess to drip off bottom. If adding toppings: Let apple stand 1 minute, and then roll in desired toppings. Place apples on a baking sheet lined with wax paper and sprayed lightly with cooking spray. Chill at least 15 minutes, up to 1 hour before serving.