WHAT YOU’LL NEED:

3 large tart apples
4 wooden chopsticks for handles
2 tablespoons butter
1 cup SPRIG Salted Caramel
1/2 cup light corn syrup
2 teaspoons Sprig Bourbon Vanilla Extract

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.