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1
Wash and dry apples. Place a large lollipop stick in the center of each apple; set aside. Line a cookie sheet with Silpat (a nonstick, silicone, cookie sheet liner). Set aside. Line an additional clean cookie sheet with waxed paper.
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2
In a 4-cup, microwave-safe measuring cup, mix caramel, corn syrup and vanilla. Microwave in 30-second intervals, stirring well, until smooth. Dip one apple in the center of the hot caramel. Twist apple until well-coated up to the top of the apple. Place caramel-coated apples on the Silpat-lined cookie sheet, spacing them 2 inches apart. Let caramel cool completely, about 20 minutes.
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3
Meanwhile, temper chocolate or melt melting wafers. Dip a caramel apple into the melted chocolate and allow excess chocolate to drain back into the chocolate. Transfer the chocolate covered-caramel apple to the waxed paper-lined cookie sheet. Sprinkle apple with desired topping. Continue with remaining apples.
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4
Refrigerate for 15 minutes or until chocolate has set. Wrap apples in plastic bags and tie with a ribbon. Store in the refrigerator. Let sit at room temperature for about 15 minutes before serving. Makes 6 apples.
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5
If you don't have a Silpat, line a baking sheet with chopped nuts (or topping of your choice). After dipping the apple in caramel, place it on the topping while caramel sets up. Since caramel will stick to practically any surface other than the Silpat, this is the best alternative method.
