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Mix the corn syrup, sugar and evaporated milk in a saucepan over medium heat and stir to combine. Bring the mixture to boil and continue stirring until the mixture reaches 240 degrees F on a candy thermometer. Add the butter and continue boiling to 242 degrees F.
Stir in the vanilla and remove from the heat. Let the caramel sit for 10 to 15 minutes before using.
Dip the apples into the caramel and halfway up the sides. Dip the apples into desired toppings.
Special equipment: 10 to 12 candy sticks for apples, candy thermometer