This is a great two-person job - one can coat the apples in the delicious gooey caramel then the other can roll it in seasonal sprinkles. You'll need nine wooden stir sticks or chopsticks. Any caramel left in the pot after dipping can be scraped onto greased foil, cooled and cut into squares for treats.
• 9 large apples, such as Fiji or Crispin (or 10 to 12 medium)
• 1 cup (250 mL) granulated sugar
• 1 cup (250 mL) packed brown sugar
• 3/4 cup (175 mL) unsalted butter
• 1 can (300 mL) sweetened condensed milk
• 2/3 cup (150 mL) corn syrup
• 1/4 tsp (1 mL) salt
• 2 tsp (10 mL) vanilla
• 1/2 cup (125 mL) seasonal sprinkles, or quins
• 2 oz (60 g) bittersweet chocolate, chopped
• 2 oz (60 mL) milk chocolate, chopped
• 2 oz (60 g) white chocolate, chopped
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