Line a cookie sheet with parchment paper and sprinkle with powdered sugar. Place in refrigerator to cool before making caramel. Place sticks in 12 medium tart apples and keep in the refrigerator until ready to dip. (The cooled pan will help caramel set.) Or, if you want to make caramels (without any apples), spray a cookie sheet with non-stick cooking spray.

      2 cups brown sugar
      1 cup light corn syrup
      1/2 cup butter
      1 can sweetened condensed milk
      1 teaspoon vanilla
      1 cup chopped nuts, optional (or toasted coconut, candies, or other garnishes as desired)

      Bring sugar, syrup and butter to a boil in a large saucepan. Add sweetened condensed milk, simmering and stirring constantly until the mixture reaches a soft ball stage. Don't stop stirring! Test doneness by placing a small amount of mixture into a cup of ice water. A soft, but firm, ball will form if the mixture is ready. Remove from heat, and add vanilla. Quickly dip apples in caramel, then nuts (or other garnish), and immediately transfer to cooled pan from the refrigerator. Or, to make caramels, pour mixture into refrigerated pan to cool, cut into squares and wrap in waxed paper.