Carefully dip each apple in a pot of boiling water for about 6-7 seconds. (This will help the caramel stick better.)

Fully dry and remove the stem from each apple. Using a skewer, create a small hole at the top of each apple. Insert a craft stick, skewer or stick into the top of each apple. (Tip: Make sure the apples are room temperature and not cold.)

Line a baking tray with wax paper; set aside.

In a microwave-safe bowl, add the unwrapped caramels and milk. Microwave for 1 minute, stir, and microwave for 30-45 more seconds, or until caramels are fully melted. (You can also melt the caramels with the milk in a medium saucepot over medium-low heat, stirring occasionally.)

Working quickly, roll each apple in the caramel. If desired, roll the apples in chopped nuts, candy corn, sprinkles, etc.

Place apples on wax paper and let harden for about 20 minutes. (To speed up the process, you can refrigerate apples for about 5 minutes).

Place the milk chocolate and 1 tsp of corn syrup in a medium heat-proof bowl and set bowl over a pan of simmering water. Stir until the chocolate has fully melted.

Carefully transfer melted chocolate into a piping bag or a sandwich bag. Snip a tiny corner off of the bag and drizzle the apples with chocolate as desired.

Repeat with white chocolate.

Place apples on the wax paper until the chocolate fully hardens (about 10-15 minutes).