and bring to a boil over medium high heat. cook until mixture reaches 234-240° f on a candy thermometer, which is the soft ball stage. this can take up to 25-30 minutes. stir as needed. while the caramel is cooking, prepare toppings in individual bowls.
when the caramel is done, remove from heat, add vanilla and stir well. next, place saucepan in an ice water bath to cool or transfer caramel to small bowl that will fit all your caramel and make dipping easier.
dip apples one at a time into the caramel, lift straight up, letting any excess drip back into the pan and sprinkle salt around the apple. next, dip 