Clean the wax coating off of the apples by soaking them in a vinegar/water mixture. The candy won’t stick to the apples if the coating is present. Dry well.
Remove stems and add parchment paper to a baking sheet. Combine liquids in a pot over medium high heat. Place the candy thermometer in the pan and bring to a boil it should reach 290 degrees Fahrenheit.
Remove from heat and add vanilla and salt carefully. Slowly dip each apple into the liquid to coat. Place on baking sheet with parchment paper to cool.