Place apples in a pot of very hot water. Let sit for 5-15 minutes. Let apples dry completely. Alternatively, wash with warm soapy water and let dry completely. Remove the stems.

Insert one stick into the center of each apple.

Spray a piece of parchment paper or wax paper with non-stick cooking spray to place apples on after you have dipped them.

Combine the butter, brown sugar, corn syrup, and milk in a heavy saucepan.  Bring to a boil over medium-high heat.  Reduce to medium heat.

Stirring constantly (this is important, you do not want to let it burn or stick to the bottom of the pan) cook until it is 236-248° degrees Fahrenheit.  It should be getting harder to stir and turn a darker color.

Remove from heat and add the vanilla.  

Dip each apple into the hot caramel, turning to coat.  Place on the prepared paper and let cool completely. I leave them overnight.

Once cooled. Mix sugar and cinnamon in a wide shallow bowl.  Melt white chocolate according to package directions.

Dip each apple into the white chocolate, turning to coat.  Shake a bit until it no longer drips and scrape off the bottom of the apple.  Hold over the cinnamon and sugar bowl.  With your hands or a spoon, sprinkle the cinnamon and sugar over the white chocolate, turning until it is completely covered.  

Place back on the paper and let cool and harden.