Caramel Apples

Wash apples very well. Rub dry with a clean towel to remove the wax from the skin and allow caramel to adhere.

Insert a wooden stick on the stem end of each apple.

Make the caramel: Combine all ingredients except vanilla in a heavy-bottomed saucepan. Bring to a boil. Stir continuously, making sure to stir the bottom and scrape the sides to prevent scorching.

Reduce heat to low. Stir often until thickened and a deep caramel color is achieved. If using a candy thermometer, aim for a temperature between 234ºF and 236ºF. If you don't have one, test by dropping 1 teaspoon caramel into a bowl of cold water. If it forms a soft but still pliable ball, the caramel is ready.

Remove from heat. Stir in vanilla. Let cool for 5 minutes.

Line a large plate with parchment paper.

Swirl a whole apple, except the top, into the caramel. Twirl and tap until excess caramel drips back into the pan.

To decorate, dip apple in chopped nuts or crushed cookies. Place on prepared baking sheet; let cool. To swirl with chocolate, first make sure the caramel apples have cooled. Drizzle with melted white or bittersweet chocolate and sprinkle with nuts, candy sprinkles, or marshmallows, if desired.