Making perfect caramel for dipping requires the use of a candy thermometer!

• 1 pound dark brown sugar
• 2 sticks unsalted butter, room temperature
• 1 14-ounce can sweetened condensed milk
• 1 cup dark corn syrup
• 2 teaspoons vanilla extract
• pinch of salt
• 12 medium Granny Smith apples, washed well and dried completely
• Garnish: Assorted decorations, such as chopped nuts, dried apricots and dried cranberries, toffee bits, mini M&M's and candy sprinkles
• Melted dark, milk and/or white chocolates

Combine the first 8 ingredients in a deep, heavy saucepan. Stir with a wooden spatula or spoon over medium-low heat until sugar dissolves, occasionally brushing down the sides of pan with a wet pastry brush, about 15 minutes.

Attach a clip-on candy thermometer to the side of pan. Increase the heat to medium-high; cook caramel at rolling boil until thermometer registers 236°F, stirring constantly but slowly with clean wooden spatula and occasionally brushing down the sides of pan with wet pastry brush, about 12 minutes. Pour the caramel into a mixing bowl and cool, without stirring, to 200°F, about 20 minutes.

Dip the apples into the cooled caramel. Chill the apples on wax paper until the caramel is partially set, about 15 minutes. Lift each 1 apple from the foil and press the pooled caramel around the apple. Repeat with the remaining apples.

Set the bottom of each apple into your garnish of choice (to keep it from sticking when you store them on), or roll the entire apple in the garnish. Or dip the caramel-coated apples into melted chocolate, allowing excess to drip off, then roll in nuts or candy. Cover and chill up to 1 week.