1
Line a baking sheet with parchment paper.
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2
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3
Reduce heat to medium-low and cook until a candy thermometer reads between 240°F-248°F, about 25 minutes. Remove from heat and stir in vanilla extract.
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4
Dip each apple into the caramel, turning to coat evenly. Allow excess caramel to drip off. Dip in nuts or sprinkles if using. Place on prepared baking sheet to cool.
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