Heat water in a pot until hot (but not boiling). Add the white vinegar to the water.

Insert a stick into the stem end of each apple.

Dip apples in water and swirl to melt and remove any wax. Wipe with towel to dry and remove any remaining wax.

Line a cookie sheet with wax paper and set aside.

In a saucepan, add 3/4 cup of the heavy cream, corn syrup, butter and sugar.

Heat until the mixture reaches 245 degrees Fahrenhet (this is firm ball stage).

Remove from heat and carefully stir in the remaining cream and the vanilla. Be careful as it is very hot and it may splatter.

Then dip and twirl the apples in the caramel to coat the apples with the caramel.

Let any excess caramel drip off.

Then roll the dipped apple in the toppings of your choice.

Place apples on the prepared cookie sheet and refrigerate for 15 minutes to set caramel.

Then the apples are ready to serve and enjoy!