Bring a large saucepan of water to a boil. Dip apples into boiling water for a few seconds then wipe down with paper towel to remove wax from peel. Set apples aside; when completely cooled insert a wooden chopstick firmly into the bottom of each apple for a handle.
Line a baking sheet with parchment paper.
Stir all but the vanilla in a sauce pan over medium-high heat. Bring to a boil, stirring constantly and reduce to medium heat. Cook until candy thermometer reaches 248 F (120 C) 25-30 mins; stir constantly to prevent burning. To check for proper consistency; a teaspoon of the syrup dropped in a glass of cold water should form a ball.
Remove from heat and add vanilla to the mixture.
Swirl your cooled apples into the syrup and place on parchment paper