In a sauce pan over medium heat, combine the brown sugar, butter, light corn syrup, and milk. Bring to a boil and continue cooking until thickened, approximately 1 to 2 minutes.

If you want to be sure that your sauce has thickened to the right consistency, use a candy thermometer and when it reaches the soft ball stage at 240 degrees F, it is done.

Remove from the heat and stir in vanilla extract or other flavorings as desired.

Melt the butter in a medium saucepan over medium-high heat. Stir in the brown sugar, corn syrup and half and half using a wooden spoon. Continue cooking and stirring over medium-high heat until the caramel starts boiling. Continue to cook for 2 minutes. Insert a candy thermometer to check that it has reached the soft ball stage, 240 degrees f.

Remove the pan from the heat and stir in the vanilla or any other flavorings. Continue stirring until it is incorporated.

Next, remove the chilled apples from the freezer and quickly dip them one at a time into the hot caramel sauce. Let the excess caramel drip off the apple. If the caramel is running off the apple, hold it upside down for 10-20 seconds until the caramel has started to set up.

Roll in any prepared toppings and place back on the parchment paper to continue setting up.

Once all the apples are coated, place the tray in the refrigerator to finish setting up, about 15-20 minutes.

Once your apples are completely set, they are ready to enjoy, or you can place in a clear cellophane bag with a ribbon on top or a box for a gift.