The key is temperature and patience!
Do NOT let it burn (my students found that out the hard way).
For Caramel Apples: Make sure apples are washed, dried, and stems are removed. Lay out a layer of wax paper, prepare sticks and stake apples. Quickly dip apples into prepared caramel covering ¾ of the way up the apple. Lift out of caramel rotating over pan to remove excess caramel ( THIS IS VERY IMPORTANT OR YOU WILL JUST WASTE CARAMEL BECAUSE IT WILL POOL). Place on waxed paper to set.
How to Make Caramel
- Combine sugar, corn syrup and better in a saucepan (remember you will be dipping apples into it so make sure it is big enough to hold everything but still small enough to make dipping easy).
- Bring to a boil over medium heat, stirring constantly (it can burn). Boil slowly for 4 minutes without stirring.
- Remove from heat and stir in milk. Reduce heat to medium-low. Return pan to burner and cook until candy thermometer reads 238 degrees (soft-ball stage), stirring constantly.
- Remove from stove and add vanilla. Pour into prepared dish or dip apples.