Oct 31, 2016

Sea Salt Bourbon Caramel Apples

Prep Time: 10 mins
Cook Time: 40 mins
This caramel apple recipe is made with homemade salted caramel bourbon sauce drizzled with chocolate for a festive Halloween spiderweb decor.

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It’s that time of year again when my posts focus more and more around sugar: Halloween. While slightly messy to make, these sea salt bourbon caramel apples are delicious to eat. The possibilities for decorating them are endless, but I have chosen to decorate mine with a combination of white and milk chocolate so that they looks like a spider web.

Consider yourself lucky if you have any leftover bourbon caramel from this recipe; I love to drizzle it over bowls of ice cream.

Sea Salt Bourbon Caramel Apples

Key Ingredients in This Recipe

  • Caramel – While you can melt down the wrapped squares of caramel, making your own ensures a thinner consistency so that the coating on the apples is smooth and even. To ease the cleaning process after making the caramel, use a paintbrush and wipe the sides of the pan down with water.
  • Gala apples – Gala apples are red-pink, aromatic apples with mild and sweet flavor. It’s now the top produced apple in the United States, surpassing both Red Delicious and Granny Smith. While I like using this apple in this recipe tart apples like Granny smith work great as well.
  • Chocolate – I use a combination of milk chocolate and white chocolate as the decor for this recipe.
bourbon caramel apple

How to Make Bourbon Caramel Apples

  1. Add skewer to apples. Skewer the apples with the sticks (or skewers) and set aside. Line a baking sheet with wax paper and spray with vegetable oil cooking spray.
  2. Dissolve the sugar. In a medium saucepan over high heat, bring the sugar, corn syrup and ½ cup of water to a boil. Place a digital thermometer in the pot or add a candy thermometer to the side of the pot. Cook the mixture, stirring occasionally, until the sugar has dissolved about 6 minutes.
  3. Cook the caramel and add the cream. Continue to cook, without stirring, until the caramel turns a deep amber color and the temperature reaches 250ºF, about 10 minutes. Slowly stir in the heavy cream until it is completely combined.
  4. Add the bourbon and cool. Let the mixture cool slightly, about 2 minutes then stir in the bourbon. Let the caramel cool completely (the caramel will thicken as it cools.)
  5. Dip the apples in the caramel. One apple at a time dip the apples into the bourbon caramel, twirling it around to coat the apples evenly. Allow the excess caramel to drip off then place the apples on the wax paper-lined baking sheet. Repeat with the remaining apples. You may have to repeat the dipping process a few times to get a thicker coating.
  6. Decorate the apples. Let the apples sit for 30 minutes at room temperature. Sprinkle the sea salt over the caramel apples. Drizzle the apples with the melted milk chocolate and white chocolate and let sit for 15 minutes to harden.
  7. Serve. Serve at room temperature.
sea salt bourbon caramel apples with spider web chocolate

Other Recipes to Try

If you enjoy this caramel apple recipe with bourbon caramel sauce, I recommend checking out some of these:

sea salt bourbon caramel apples with spider web chocolate

Sea Salt Bourbon Caramel Apples

Print Pin
Prep Time 10 mins
Cook Time 40 mins
Serves 6

Ingredients:

  • 6 medium Gala apples
  • 2 cups sugar
  • 1 tablespoon light corn syrup
  • 1 cup heavy cream
  • 2 tablespoons bourbon
  • ¼ teaspoon coarse sea salt
  • 1 cup milk chocolate chips, melted
  • 1 cup white chocolate candy melts, melted
  • 6 wood skewers/ sticks
  • Vegetable oil cooking spray, as needed

Instructions:

  • Skewer the apples with the sticks (or skewers) and set aside. Line a baking sheet with wax paper and spray with vegetable oil cooking spray.
  • In a medium saucepan over high heat, bring the sugar, corn syrup and ½ cup of water to a boil. Place a digital thermometer in the pot or add a candy thermometer to the side of the pot. Cook the mixture, stirring occasionally, until the sugar has dissolved about 6 minutes.
  • Continue to cook, without stirring, until the caramel turns a deep amber color and the temperature reaches 250ºF (130ºC), about 10 minutes. Slowly stir in the heavy cream until it is completely combined.
  • Let the mixture cool slightly, about 2 minutes then stir in the bourbon. Let the caramel cool completely (the caramel will thicken as it cools.)
  • One apple at a time dip the apples into the bourbon caramel, twirling it around to coat the apples evenly. Allow the excess caramel to drip off then place the apples on the wax paper-lined baking sheet. Repeat with the remaining apples. You may have to repeat the dipping process a few times to get a thicker coating.
  • Let the apples sit for 30 minutes at room temperature. Sprinkle the sea salt over the caramel apples. Drizzle the apples with the melted milk chocolate and white chocolate and let sit for 15 minutes to harden.
  • Serve at room temperature.

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