Try these apples tonight. Your kids are sure to love them.
Salted Bourbon Caramel Apples
- 1 pound (one box) dark brown sugar
- 1 cup (2 sticks) unsalted butter (room temperature)
- 14 ounces sweetened condensed milk (1 can)
- 2/3 cup honey
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons Maldon sea salt
- 2 tablespoons bourbon whiskey (or apple cider)
- 10 granny smith apples (or an equally tart apple)
- 10 skewers
- Combine first 6 ingredients in a heavy bottomed 4 quart saucepan. Stir with wooden spoon over medium-low heat until sugar dissolves (no crystals are felt when caramel is rubbed between fingers), occasionally brushing down sides of pan with wet pastry brush.
- Attach clip-on candy thermometer to the side of pan. Increase heat to medium-high; cook the caramel at a rolling boil until the thermometer registers 236°F. Remove from heat and stir in bourbon. Cool for about 5 minutes.
- Bring a pot of water to the boil and briefly dunk each apple into the water. Rub the wax off (if the apples are store bought) with a clean towel.
- Remove the stems from the apples and push in the skewers. While caramel cools, line 2 sheet trays with greased parchment or waxed paper.
- Dip one apple at a time into the caramel, submerging all but the very top. Lift apple out, allowing excess caramel to drip back into pan. Turn the apple caramel side up and hold for several seconds to help set caramel around apple. Garnish caramel apples with maldon sea salt. Place coated apple on prepared sheet tray. Repeat with remaining apples, caramel and salt, spacing apples apart as caramel will pool a bit.