Fresh fall apples dipped in homemade caramel is an autumn must-have! Dip them in chopped nuts, sprinkles and nonpareils-whatever your fancy is. To make the caramel: Combine sugar, corn syrup, half and half or evaporated milk and butter in a medium saucepan. Cook over low heat, stirring constantly to 250° F (very firm ball), or when a small amount of the mixture dropped in cold water will form a firm but not brittle ball. Remove from heat. Add vanilla and baking soda, stirring only enough to blend. To make the apples: Set out a baking sheet and line with wax paper. Put chopped nuts, sprinkles or nonpareils in a bowl. Remove the stem from each apple and press a craft stick into the top. Gently dip an apple in the caramel, then into the desired topping and set on the baking sheet. Let the apples set for at least 20 minutes before eating or wrapping up.