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Bourbon Salted Caramel Apples

Tart apples coated in a rich, buttery caramel infused with a hint of bourbon and finished with a sprinkle of sea salt. Perfect for a festive dessert or an elevated twist on a classic treat, these apples balance sweet, salty, and warm flavours that make them an irresistible autumn indulgence.



Yield 6-8 Apples


Mis en Place



6-8 Apples

choose your favourite


Twigs or Sticks


Mixed Nuts/Seeds, finely chopped


Salted Bourbon Caramel

2 C. Granulated Sugar

1/4 C. Corn Syrup

1/2 C. Water

1 C. Whipping Cream

2 Tbsp. Bourbon

1/2 C. Unsalted Butter

1 Tsp. Sea Salt


 

Method


Step 1

Thoroughly clean and dry each apple.

Remove stems and place twigs or sticks into tops of apples.

Line a baking sheet with parchment paper.


Step 2

In a medium saucepan, combine sugar, corn syrup and water and place over medium heat.

*I like to wash the sugar crystals on the side of the pot with a silicone brush.

Once the sugar dissolves and begins to boil, do not stir, to ensure the sugar does not crystallize.


Step 3

Heat sugar mixture until it is a light/medium caramel colour.

Turn off heat and add cream and bourbon.

Whisk until smooth.


Step 4

Place mixture back on medium-low heat and heat until a thermometer registers 118 Celsius.

Immediately remove from heat and add butter and salt.


Step 5

Let the caramel cool until it is the right dipping consistency, you don't want it to run off the apple.

One by one, dip apples into the caramel, twirling around to coat evenly.

Let excess drip off and then roll into the bowl of nuts, then transfer onto parchment-lined baking sheet.

Repeat.


Store apples in the fridge to keep fresh.

Enjoy within a few days.

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