Fill a large bowl halfway with water, then stir in 2 cups of white vinegar. Add the apples and soak for 10-15 minutes, tossing them around halfway through to make sure all sides get soaked. Rinse them with cold water, dry, and remove their stems. Insert chopsticks or caramel apple sticks into where the stem was, and set aside.

Gather all toppings in shallow bowls and get a silicone baking mat out. Set aside.

Combine the heavy cream, corn syrup, brown sugar, butter, and salt in a saucepan. Heat over medium heat and stir continuously until the butter melts.

Use a candy thermometer and heat the mixture 240°F (don’t stir during this step). This will take likely 15-20 minutes.

Once the caramel gets to temperature, remove from heat and stir in the vanilla. Allow to cool for about 10 minutes before dipping apples.

Once cooled slightly, dip each apple in the caramel, coating evenly on all sides. Allow excess caramel to drip off the apple, then dip in a topping if desired, and set it on the greased baking sheet. 

Allow the caramel apples to set for at least an hour before eating.