1-Prepare the apples: Cut apples in half through stem, scoop out insides leaving a 1/4 to 1/2 inch shell.

2-Prevent browning and prep: Squeeze lemon juice over halves, let sit, then wipe dry with paper towel so caramel sticks.

3-Make the caramel: In a saucepan over high heat, combine brown sugar, heavy cream, butter, and corn syrup; stir until sugar dissolves. Bring to a boil, cook to 230°F (or 245°F for thicker), about 7-10 minutes. Remove from heat, stir in vanilla, and let cool 10-15 minutes.

4-Fill the apples: Pour slightly cooled caramel into each apple half until just below the top, and place on a parchment-lined baking sheet.

5-Chill to set: Refrigerate for about 20 minutes until caramel is firm.

6-Slice and serve: Spray knife with cooking spray or wipe with oil (not hot). Slice each half into ½-inch wedges. Optionally drizzle with chocolate sauce or roll in toppings like crushed peanuts, pecans, sprinkles, crushed cookies, or flaky sea salt.