Sweet, spiked and perfect for a chilly fall day, these Bourbon and Honey Caramel Apples are a great homemade sweet treat or snack!
Happy Friday my lovelies! I hope you have some fun things planned for the weekend! I’ve got a loooooong list of yard work and house projects on the docket since it looks like it’ll be sunny and warm. A quick reminder, Halloween is on Monday! Did you pick up some candy for the kiddos? I always have to wait until the last-minute or I’ll eat the bag. Can anyone really resist a bag of candy in the house? Yeah, I didn’t think so.
But, this year I’ve got another plan! Don’t tell the neighbors but I might just turn out the lights, pretend we’re not home and make spiked caramel apples instead. Terrible right? Admit it, you’ve done it too!
Let’s chat about caramel apples shall we? Caramel is usually made with granulated or brown sugar but, in true Bourbon and Honey style I’ve swapped in honey for the sugar. It makes the caramel a touch thinner, lighter and more flavorful. There are a few tricks though to dipping apples. Wash the apples really well to make sure the wax coating comes off then pop them in the fridge. The caramel will set more quickly on chilled apples.
When working with the caramel, you want it to be perfectly heated so it’s not too (cool) thin, or too (hot) thick so keep a close eye on it with your trusty thermometer. This is my favorite thermometer for all my kitchen adventures, it’s a bit pricey but it’s seriously worth it! As for the apple, I’m a sucker for a fresh, tart granny smith apple with a sweet caramel coating but feel free to use your favorite, any one will do.
Bourbon and Honey Caramel Apples
Sweet, spiked and perfect for a chilly fall day, these Bourbon and Honey Caramel Apples are a great homemade sweet treat or snack!
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 minutes
- Yield: 8 Servings 1x
Ingredients
- 8 wooden sticks
- 8 small granny smith apples
- 1 cup honey
- 2 tablespoons bourbon whiskey
- 1/2 teaspoon coarse Kosher
- 1 cup heavy whipping cream
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
- Finely chopped pecans, crushed pretzels or sprinkles for decorating
Instructions
- Push a stick into the core of each apple. Place the apples in the fridge until ready to dip so the caramel sticks
- In a 3-quart heavy bottom saucepan, over medium heat stir together the honey, bourbon and salt until melted and well blended.
- Stir in the heavy cream, butter and vanilla and bring to a boil. Reduce the heat to medium low to prevent the mixture from boiling over. Stirring occasionally for about 25 minutes or until the mixture reaches 235 to 240°F. Remove from the heat.
- Dip an apple in the caramel and turn it to coat it completely. Turn the apples upside-down and twirl to let the caramel begin to set and cool on the apples to reduce pooling. Dip the bottom in toasted pecans, sprinkles or crushed pretzels if desired. Place the apple on parchment paper and allow caramel to set. Repeat with remaining apples, rewarming the caramel as needed.
Nutrition
- Serving Size: 1 Serving
- Calories: 292
- Sugar: 42g
- Sodium: 27mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 15mg
What’s your favorite fall treat?
If you’re in the mood for some more fall desserts, check these out…
Chocolate Pumpkin Cheesecake Bars from Garnish with Lemon
Caramel Apple Cream Cheese Spread from Inspired by Charm
Spiced Pumpkin Cheesecake from Baked by Rachel
Or, try my Bourbon and Honey Apple Crisp!
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