Salted Caramel Apples

INSTRUCTIONS

1. While the pot is preheating, prepare the apples. Place all apples in a large bowl. Bring enough water to fill the large bowl to a boil in a medium saucepan. Pour the boiling water over the apples and let it sit for 1-2 Minutes, then immediately strain. This process removes the excess wax from the apples which helps the caramel adhere better.
2. Dry the apples and poke each one with a wooden skewer vertically down the middle, through the core. Refrigerate the apples for 15 Minutes.
3. Preheat the pot on Sauté – Normal / Medium for 20 Minutes. Add the butter, dark brown sugar, dark corn syrup, sweetened condensed milk, vanilla, and salt to the pot. Stir until thoroughly dissolved. Stir the caramel constantly until it reaches 240°F, also known as the soft ball stage, on a candy thermometer.
4. Press Cancel and turn the pot on the Keep Warm setting. Dip each skewered apple in the caramel, carefully covering the sides and bottom. Immediately then dip the caramel apples into a bowl filled with sprinkles. Place all dipped apples on a parchment paper-lined baking sheet and refrigerate for at least 1 Hour before eating. Enjoy!