In a thick bottomed 3-quart stock pot combine brown sugar, butter, condensed milk, maple syrup, vanilla extract, molasses, salt and corn syrup. Stir with a wooden spoon on medium-low heat until all the sugar dissolves. There should be no grittiness (sugar crystals) when you test by rubbing a little of the caramel between your fingers.

Brush down the sides of the pan with a wet pastry brush to dissolve any sugar crystals that might form on the pan sides.

Attach a clip-on candy thermometer to the pan and cook caramel at a rolling boil until the thermometer reaches 236°F, stirring constantly and slowly with a wooden spatula. Continue to occasionally brush the sides down with a pastry brush.

Carefully pour caramel into a metal bowl.

Cool until the temperature lowers to 200°F, at which point you are ready to dip the apples.

While the caramel is cooking and cooling, prepare a large baking sheet, covering it either with buttered aluminum foil, parchment paper or silicone baking mat.

Place apples on prepared baking sheet.

Insert lollypop stick into each apple, about 2-inches, starting from the top and pushing down into the apple core.

When the caramel has cooled enough for dipping (to 200ºF), dip the apples in, one by one, by holding on to the stick, and vertically lowering the apple into the caramel, submerging all but the very top of the apple. Pull the apple up from the caramel and let the excess caramel drip off from the bottom back into the metal bowl.

Place the dipped apple back onto the aluminum foil, parchment paper or silicone baking mat. The caramel will pool a little at the bottom of each apple.

Place into the refrigerator to chill for at least 15 minutes.

Once the caramel has chilled a bit, remove from the refrigerator and use your fingers to press the caramel that has dripped to the bottom of the apples, back on to the apples.

Take whatever coatings you want and press them into the apples for decoration.

Return to the refrigerator to chill for at least one hour before serving.