Before starting caramel, prep your apples with sticks on a silicone matted tray.
Prepare all ingredients so they are ready to enter the pot.
Add butter, sugar, condensed milk, and milk.
Cook on medium heat and allow the butter to thoroughly melt.
Once melted, increase heat to medium-high and bring to a light boil.
Light Boil for 5 minutes.
You want the melted mixed ingredients to be blended.
Stir just a bit to make sure nothing is sticking and burning. (medium-low heat)
The color will start more yellow and turn more golden.
The caramel will pull from the sides are you are mixing it and become thicker.
IF you are temping this, you will want 245° F do not let go beyond this as it will change the consistency of your caramel and the pliability.
Once it sets for about a minute it will also thicken.
Remove from heat and add in vanilla.
Allow cooling to thicken a bit before starting on apples.
Once thickened, dip the apple in the mixture and turn it so that all sides are covered.
Allow the apple to drip, back into the caramel (I invert mine did you see the video?)
Repeat this for all of the apples.
If you want, you could repeat the process again to coat further, however, I find one coat is fine!
Allow apples to set up for about an hour and if you are not using them store them in an airtight container in the refrigerator, always!