Instructions:

1. Remove stems from the apples. Wash the apples in hot water and gently rub off any excess wax with a rough towel or sponge. Dry apples and push sticks into the tops of the apples where the stems used to be. Be careful to not push the sticks all the way through. Place apples on a sheet pan lined with a silicone baking mat or greased parchment paper. Set aside.
2. If using sprinkles, place in a large shallow bowl.
3. Melt Kerrygold Salted Butter in a medium saucepan over medium heat. Whisk in condensed milk, corn syrup and brown sugar until combined. Continue to cook and stir constantly until the temperature reaches 235-240°F, about 15-20 minutes. Remove from heat and stir in vanilla. Allow caramel to cool to about 190°F.
4. Dip an apple into the caramel so it is evenly coated. Gently tap excess caramel off of the apple. You can also use a knife to scrape off any excess drips on the bottom. Sprinkle the apple with sprinkles or toppings of your choice, if desired. Turn the apple upside down and allow the caramel to set for about 20 seconds. Place the apple on the prepared baking sheet and repeat with remaining apples.

Tip: Pour the warm caramel into a slow cooker on the WARM setting to ensure your caramel stays the right temperature for dipping.