Prepare the Apples: Wash and dry 6-8 apples thoroughly to remove any wax coating (this helps the caramel stick better). Insert rustic wooden sticks into the top of each apple, pushing firmly but gently so they hold securely. Set aside.

Make the Caramel: In a medium saucepan over medium heat, melt 1 cup of unsalted butter. Add 1 cup of white granulated sugar, 1 cup of brown sugar, and 1 cup of corn syrup. Stir the mixture continuously, allowing the sugars to dissolve and the ingredients to combine smoothly. Slowly stir in 7 ounces of sweetened condensed milk and continue stirring until the mixture comes to a boil.

Cook the Caramel: Attach a candy thermometer to the saucepan. Cook the caramel mixture, stirring occasionally, until it reaches 240°F (116°C), the "soft ball" stage. This usually takes about 10-15 minutes. Once the caramel reaches the desired temperature, remove the pan from the heat and stir in 1 teaspoon of vanilla extract and ¼ teaspoon of salt.

Add the Spooky Touch: Mix in a few drops of black food dye to the caramel, stirring until the color is evenly distributed for that spooky, eerie look.

Dip the Apples: Working quickly (while the caramel is still warm), dip each apple into the black caramel, turning it to ensure it’s fully coated. Allow any excess caramel to drip off before placing the apple onto a parchment-lined baking sheet. If desired, swirl the caramel on the apple or let some drip down to create a spooky, rustic look.

Cool and Set: Allow the caramel apples to cool completely at room temperature, or place them in the fridge to set more quickly.