Heat water in a pot until hot (but not boiling).

Add 1 teaspoon of vinegar.

Insert a stick into the stem end of each apple.

Dip apples in water and swirl to melt and remove any wax.

Wipe with towel to dry and remove any remaining wax.

Line a cookie sheet with wax paper and set aside.

In a pan, add ¾ cup cream, corn syrup, butter and sugar.

Cook to 245 (until it reaches the firm ball stage - use a candy thermometer to check).

Remove from heat and carefully stir in the remaining cream and the vanilla. Be careful as it is very hot and it may splatter.

Dip and twirl the apples in the caramel to coat. Let any excess drip off.

You can optionally roll the dipped apple in the chopped nuts.

Place apples on prepared cookie sheet and refrigerate for 15 minutes to set caramel.