Hello. Can we be kids for a quick second?
Okay good.
We also need to be grown-ups so we can dip our apples in bourbon. It sounds a little ridiculous — but it works.
And yes, sprinkles. Not a surprise, right?
The sprinkles weren’t entirely my idea. After Amy put sprinkles on her chocolate caramel apples, I knew I would be doing the same forever. Will I still be sprinkling everything at 65? I hope so.
Look at that bubbly sugar.
There are moments in the kitchen when everything looks like a disaster and the only sane option is to sit down, scroll, or distract myself instead of cleaning. I do that sometimes — paint my nails, mess around with glitter gradients, anything to delay the cleanup.
Back to being kids for a second: caramel apples were a huge treat when I was little. They felt special because they only showed up in the fall, alongside corn mazes, pumpkins and hot apple cider that burned your tongue in the best possible way. The rare summer exception was a dipped apple from Kilwin’s in Michigan — so good that I’d sometimes skip ice cream to have one.
I’d wanted to make my own for years, especially using a homemade caramel that would allow me to add booze or other flavors before dipping. That way I could play with vanilla and bourbon and whatever else I was loving at the time.
An apple a day? Sounds about right.
Vanilla Bourbon Caramel Apples
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Ingredients
- 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
Instructions
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Remove stems from the apples and insert a stick into each. Line a baking sheet with wax paper and lightly grease it with olive oil or non-stick spray.
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In a medium saucepan, combine sugar, heavy cream, bourbon, corn syrup, butter, vanilla extract, vanilla bean paste and salt. Heat over medium-high, stirring until combined, then bring to a boil. Attach a candy thermometer and cook without stirring until the temperature reaches 245°F. If the mixture bubbles up because of the cream, watch it closely and reduce the heat as needed. The caramel typically takes 20–25 minutes but can vary depending on your stove and pan.
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Once it reaches 245°F, immediately dip each apple into the caramel, then add sprinkles, chocolate, or other toppings as desired. Place the apples on the prepared wax paper and chill in the refrigerator until firm, about 30 minutes.
Notes
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Yes, these are totally health food — if you count happiness as nutrition.