Caramel Apples


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


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.

Extract of Natural Bourbon Vanilla Beans from Madagascar, 100ml


Extract of Natural Bourbon Vanilla beans from Madagascar, 50ml


Classic Salted Caramel, 290g


Combo Pack - Salted Caramel, Vanilla Extract & Colouring Food and Beverage (Paprika Orange)