Classic Caramel Apple Pops

1.Thoroughly wash and dry the apples. Remove the stems completely. Insert one wooden stick firmly into the core of each apple, pushing about halfway through.

2.Line a large baking sheet with parchment paper or a silicone baking mat and set aside. Lightly grease the paper with cooking spray or butter.

3.Prepare the caramel: In a heavy-bottomed medium saucepan, combine the butter, brown sugar, corn syrup, and sweetened condensed milk.

4.Cook the caramel mixture over medium heat, stirring constantly until the butter is melted and the sugar is dissolved. Bring the mixture to a rolling boil.

5.Once boiling, stop stirring and allow the mixture to cook for exactly 5 to 7 minutes, monitoring the temperature closely. The caramel should reach 245°F (118°C) on a candy thermometer (firm ball stage).

6.Remove the saucepan immediately from the heat. Stir in the vanilla extract and salt until fully incorporated. Let the caramel cool slightly for about 5 to 10 minutes to thicken just enough so it adheres well to the apples.

7.Holding an apple by the stick, carefully dip and rotate it into the warm caramel, ensuring the entire surface is coated evenly. Allow excess caramel to drip back into the pot.

8.If using toppings, immediately roll the coated apple in the chopped peanuts or sprinkle desired toppings over the surface before the caramel sets.

9.Place the finished caramel apple pops onto the prepared baking sheet. Allow them to cool and set completely at room temperature for at least 1 hour, or chill briefly (about 20 minutes) until the caramel is firm.

10.Serve immediately or wrap individually in cellophane bags for storage.