Milk caramel apples on a stick

Ingredients:

• 2 tbsp. sugar
• 1/4 cup light corn syrup
• 0.5 cups heavy cream
• 2 tablespoons unsalted butter
• 0.5 tsp vanilla extract
• 6 medium very crisp apples (such as Honeycrisp, Red Delicious, Pink Lady, or Granny Smith), washed and dried thoroughly
• Cooking spray for parchment
• Coconut flakes, chopped nuts for topping
• Special equipment: caramel thermometer; 6 sticks, 12 cm long, with one end pointed

Preparation:

1. Place the sugar, corn syrup, and 1/2 cup of water in a small saucepan. Heat the mixture over medium-high heat, stirring occasionally, until the sugar begins to boil. Attach a thermometer to the inside of the saucepan and bring the syrup to a boil. Cook until the syrup begins to turn amber, then stir to ensure the color is uniform. Continue cooking until the syrup turns deep amber and the thermometer registers 190-193°C (355-375°F), then remove from heat.
2. Slowly pour in the cream and gently stir until smooth. Add the butter, vanilla, and a pinch of salt, stirring until smooth. Reduce the heat, but keep a thermometer attached to the pan.
3. Pierce the apples with a skewer about halfway through the stem end. Line a baking sheet with parchment paper and lightly spray with cooking spray.
4. When the milk caramel temperature drops to approximately 185°F (87°C), dip the apple into the caramel, holding it by the stick, and swirl it until it's completely coated. Allow any excess caramel to drip off, and use a spatula to scrape off some of the caramel from the bottom of the apple, as it will drip down when you place it on a lined baking sheet to cool.
5. Repeat with the remaining apples, gently warming the caramel on the stovetop over low heat, stirring if it becomes too thick for dipping. Let the caramel set and cool completely before serving, about 1 hour. Immediately roll the caramel-covered apples in mini chocolate chips, coconut flakes, crushed cookies, or chopped nuts.