Vanilla Bourbon Caramel Apples

Vanilla Bourbon Caramel Apples

Oh yeah. She went there. Jessica of How Sweet It Is flawlessly executes another sinfully sweet concoction: Vanilla Bourbon Caramel Apples. That’s right. Bourbon. Crazy? Maybe. So crazy that it might just work….awesomely. It’s another childhood snack that only grown-ups can enjoy and most likely not share with anyone else.











Images via How Sweet It Is

What you need:
8 medium apples (I used honeycrisp and granny smith)
2 cups granulated sugar
1 cup heavy cream
3/4 cup bourbon
1/2 cup light corn syrup
1/4 cup unsalted butter
2 teaspoons vanilla extract
1/2 teaspoon vanilla bean paste
1/4 teaspoon salt
8 wooden craft or popsicle sticks

What you do:
- Remove stems from apples and place the stick inside each. Line a baking sheet with wax paper and lightly spritz it with olive oil or non-stick spray.

- In a medium saucepan, combine sugar, cream, bourbon, corn syrup, butter, vanilla, vanilla bean paste and salt. Heat over medium high heat, stirring until combined and bring to a boil. Attach a candy thermometer to the side and cook without stirring until temperature reaches 245 degrees F. If the mixture starts bubbling up at first (it may because of the cream, do NOT take your eyes off of it), stir a bit with a pastry brush and reduce heat until it’s a bit more caramely. The entire caramel process took me about 20-25 minutes, but may be a bit longer or shorter depending on your heat level and pan, so watch carefully.

- Once it reaches 245 degrees, immediately dip apples (and then dip them in sprinkles or chocolate or whatever) and place on wax paper. Let sit in the fridge until firm, about 30 minutes.



Marvel and salivate some more at Jennifer’s awesome recipes over at How Sweet It Is, we dare you to find a good reason not to.