In a 3 qt saucepan, add sugar, corn syrup, and butter. Cook over medium heat, stirring constantly, until boiling. Then allow to boil for 4 minutes WITHOUT stirring.

Reduce heat to medium low and mix in the sweetened condensed milk. Using a candy thermometer, cook until it reaches soft ball stage (see note to figure out proper temperature to reach soft all stage where you live. For where I live in the Salt Lake Valley it’s 230 degrees).

Remove from heat and mix in the vanilla.

Line a baking sheet with parchment paper. Dip each apple into the hot caramel to coat. Let excess drip off.  Place on parchment paper. Once apples are all coated. Place in the refrigerator.

In a bowl, mix the sugar and cinnamon together.

Melt the white melting wafer according to package directions. Pull apple from the fridge. Dip each apple in the melted white wafer and sprinkle with cinnamon sugar. Allow chocolate to set. Makes 6 apples.