Clean the apples thoroughly by bringing a large pan of water to a boil. Using a slotted spoon, dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peel.

Set apples aside until completely cool. Insert a wooden stick firmly into the bottom of each apple for a handle. 

Line a baking sheet with parchment paper.

In a large saucepan, combine milk, whipping cream, butter, corn syrup, sugar, and salt, stirring over medium-high heat. Bring the mixture to a boil, stirring constantly, then reduce heat to medium.

Cook until a candy thermometer reads 248 degrees F (120 degrees C), this will take about 25 to 30 minutes; stir constantly to prevent burning. To test: drop a teaspoon of the syrup, into a glass of cold water, it should form a firm ball when it’s ready.

Remove caramel from heat and stir in vanilla extract.

Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle.

Sprinkle apples with any desired toppings while still hot. Or dip them into melted chocolates.