Vanilla Bourbon Caramel Apples

IMG_2293

It’s a caramel apple with a kick, folks. Except the “kick” is cooked off in the process and is present to simply add a little bit of extra dimension to the standard Autumn confection. I made these bad boys for a friend’s baby shower over the summer. The theme was “The Giving Tree” and it only seemed fitting. This treat is much more appropriate now that apple season is in full swing.

As always, making caramel can be finicky and I often get myself all flustered and nervous in the process that I almost undoubtedly ruin the first batch. That’s exactly what happened in this case. I should have calibrated my candy thermometer before I started, but I didn’t, and I thought it would be wise to let it go just a touch past the 245 degree mark; just in case. I’m not really sure why I thought that was a good idea; but I had morphed into a semi-panicked, self-doubting lass as the process neared its end. I had the same feelings of unease as I did while I was watching the final scenes of Argo. Clearly, I have a bit of a warped perspective on caramel-making. It was no surprise when the caramel started to cool that it had reached the hard-ball stage and could easily be used as a make-shift weapon. So those ingredients went down the drain and I started again. I got it together, and the end product was much better.

I’m hoping to make these again soon. With a renewed sense of confidence in my back pocket.

IMG_2291

 

A few pictures from the shower I co-hosted with my lovely friends, Jess and Chelsea. 

Chelsea constructed this adorable tree

IMG_2321

 

IMG_2322

Jess made most of the delicious, apple-themed food

IMG_2324IMG_2325IMG_2326

 

Chelsea’s cheese “branches” and chocolate pretzel “bark”

IMG_2327

IMG_2331

 

 

 

 

I made apple cupcakes (vanilla buttercream)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I made apple cupcakes (vanilla bean with vanilla buttercream)

IMG_2330

The beautiful new mama

IMG_2342

And, of course, the apple of my eye. My boy.

IMG_3270

HAPPY OCTOBER!

Vanilla Bourbon Caramel Apples

Ingredients

8 medium-sized apples (I used Gala)
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 pure vanilla extract
1/4 teaspoon salt

8 wooden craft or popsicle sticks

Directions

1. Remove stems from apples and push the popsicle stick inside each. Line a baking sheet with parchment paper and lightly coat it with non-stick cooking spray. Set aside.

2. In a medium saucepan (bigger is better to avoid overflow), stir together the sugar, cream, bourbon, corn syrup, butter, and salt. Cook over medium high heat , stirring constantly, and bring to a boil. Attach a candy thermometer to the side and cook without stirring until temperature reaches 245 degrees F (about 20-25vminutes). Do not leave the caramel because it can heat very quickly towards the end of the process.

3. Once it reaches 245 degrees, remove from heat. Carefully stir in vanilla (it will bubble violently). Dip apples immediately, sprinkle with toppings (if desired) and place on wax paper. Let sit in the fridge until firm, about 30 minutes. Store in an airtight container or wrap in cellophane to keep them fresh for a few days.

Source: Slightly adapted from How Sweet It Is

6 Comments Add yours

  1. Selby Beers says:

    “I’m heading downstairs to get the bourbon…”

    “WHAT?!”

    1. Lolly says:

      Haha! I had to ask Bert which bourbon I could use.

  2. Ruth says:

    Beautiful pictures, clever girls,gorgeous boy x

  3. khaki says:

    Totally relate to the self doubting at critical mass..same anxiety with fudge making..just a few degrees either way and blah…i have learned to rely more and more on old fashion ice water testing and forgo the thermometer,although I have found a fairly reliable one at Target,of all places. digital.
    did you really toss it? couldn’t repurpose it?

    1. Lolly says:

      I should go to the ice water. I always thought of you as so confident in your penuche-making ways. It’s good to know I’m not alone. Yep- we tossed it. I actually kept it in the fridge for a few days, but ended up tossing it.

Thank you for visiting Lolly's Sweet & Savory Treats. I love to read your comments.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s