• Wash your apples and dry them completely. Next insert a cake pop stick into the core of each apple, stopping before the stick comes out of the bottom of the apple.
• Next, take your marshmallows and snip off the edge of each one and stick two marshmallows onto your apples using the sticky side you just cut so they look like Mickey ears. Set the apples aside.

To make the caramel:

• In a large saucepan, add the butter and begin melting over medium heat.
• Once the butter is about halfway melted, add the sweetened condensed milk, corn syrup, brown sugar, and salt. Continue to cook over medium heat, stirring constantly to avoid burning, until everything is completely dissolved.
• The mixture will begin to bubble and increase in size. Allow it to continue to cook over medium heat, stirring the bottom constantly to avoid burning but avoid scrapping the sides of the pan so the caramel doesn’t go grainy. Cook until the caramel reaches 235° on a candy thermometer, or you can use a digital meat thermometer, just make sure the tip doesn’t touch the bottom or sides of the pan when testing the temperature.
• Remove the caramel from the heat and add the vanilla, stirring well to incorporate. Allow the caramel to cool down for a few minutes before dipping the apples.

To assemble the caramel apples:

• Line a cookie sheet with parchment paper and set aside.
• Once the caramel has cooled slightly but is still liquid, dip each apple into the caramel and using a spoon, make sure every bit is covered. Scrape the excess caramel off on the side of the pan and place on a cookie sheet lined with parchment paper. Repeat this process with each apple then quickly place them all in the fridge so the caramel can set.
• Once the caramel apples are set, combine the sugar and cinnamon in a bowl and set aside. Also crumble up the graham crackers in another bowl and set aside.
• In a large pan, melt two bags of white chocolate chips over low heat so it doesn’t burn or seize. If you’re chocolate is too thick, you can add a little bit of coconut oil to make it smoother and easier to dip. Once it’s all melted, remove from heat and allow it to cool down for a few minutes before you dip the caramel apples. (You may need a third bag of chocolate, so have that on hand in case you need to melt more)
• Once the chocolate has cooled a little bit but is still melted, dip each caramel apple and use a spoon to get the chocolate over the entire apple. Lift the apple out of the chocolate and allow it to drip over the pan to get rid of the extra chocolate. Scrape the bottom of the apple on the side of the pan to remove any excess chocolate.
• Next, sprinkle the cinnamon sugar over the entire apple and then dip the bottom half of the apple in the crushed graham crackers. Then place each apple back onto a cookie sheet with clean parchment paper. Once they’re all assembled, place them back in the fridge for at least 2 hours so they can set completely.
• For best results, store the caramel apples in the fridge until you’re ready to eat them. Allow each apple to sit out of the fridge for about an hour before serving so the caramel can soften before cutting and eating it. Enjoy!