WHAT YOU’LL NEED:
HOW IT’S DONE:
Insert a wooden chopstick firmly into the bottom of each apple for a handle.
Line a baking sheet with parchment paper.
Stir butter, Sprig Salted Caramel and corn syrup in a saucepan over medium-high heat. bring to a simmer, stirring constantly, and reduce heat to medium. Cook for 10 – 12 minutes; stir constantly to prevent burning. A teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract.
Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the parchment paper. Use caution, caramel is very hot.