1. Prepare apple toppings and place in bowls, set aside.
2. With 4 tablespoons of butter grease parchment paper or wax paper, set aside.
3. Remove wax on apples by placing apples in boiling water for 40 seconds, remove and rinse.  Dry apples, remove apple stems and add sticks.
4. Place apples in refrigerator to chill while you make the caramel.  (You will thoroughly dry apples with a towel before dipping in caramel.)
5. In large saucepan on medium heat, melt butter, sugars and corn syrup until smooth, but not boiling.  Add condensed milk and stir with wooden spoon until candy thermometer reaches 178 degrees. 
6. Remove from heat and add syrup or vanilla, let caramel cool for 3-4 minutes before dipping apples.

To dip apples; make sure apples are completely dry.  Dip apple in caramel and allow caramel to drop off the bottom so it will not pool,  roll apple in desired toppings, place on buttered wax or parchment paper to set.

Melt white bark and chocolate chips in separate containers and place in individual disposable piping bags.  Pipe white bark and chocolate around tops of apples in a drizzle design.

Keep apples refrigerated.