Hi there loves! Few things are more representative of fall than caramel apples. That being said, a balanced mix of sweet & salty is imperative! This recipe fits the bill with the perfect blend, not to mention, the best part is the caramel is all natural & made from scratch! Try it out and I promise you will not be disappointed. They are perfect for that fall party you’ve been dying to host!
- 1lb box dark brown sugar (or light depending on preferred color)
- 1 cup (2 sticks) unsalted organic butter at room temp
- 14oz. can sweetened condensed milk
- 2/3 cup honey
- 1/3 cup organic maple syrup
- 1 tsp vanilla extract
- 2 tablespoons sea salt
- 2 tablespoons bourbon whiskey (or apple cider)
- 10 Granny Smith apples
- 10 skewers
- Combine first 6 ingredients in a heavy 4-quart saucepan. Stir with wooden spoon over medium-low heat until sugar dissolves, occasionally brushing down sides of pan with a wet pastry brush.
- Attach clip on candy thermometer to the side of the pan. Increase heat to medium-high; cook the caramel at a rolling boil until the thermometer registers 236 deg. F. Remove from heat and stir in bourbon. Cool 5 minutes.
- Bring a pot of water to boil and briefly dunk each apple into the water. Rub the wax off (if apples are coated in wax from the store) 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 up to the top. Lift apple out, allow excess caramel to drip back into pan. Turn apple caramel side up and hold several seconds to help set caramel.
- Garnish apples with sea salt or other desired toppings (I dipped in white chocolate shavings as shown above).
- Place coated apple on sheet tray. Repeat with remaining apples.
Hope you enjoy this taste of fall loves & as always have a fabulous day! xo