• 1/2 cup light corn syrup
• 4 cups granulated sugar
• 10 tablespoons salted butter, cut into pieces
• 2 cups heavy cream, at room temperature
• 2 tablespoons bourbon
• 8 crisp, tart apples (such as Granny Smith), washed and thoroughly dried

Toppings

• Crushed Potato Chips (e.g., plain, ridged for extra crunch)
• Crushed Pecan Pralines or chopped candied pecans
• Wooden Skewers or sturdy candy apple sticks

1. Prepare the Apples: Before starting, thoroughly wash and dry your apples. Any moisture can prevent the caramel from adhering properly. Remove the stems and firmly insert a wooden skewer or sturdy candy apple stick into the core of each apple. Line a baking sheet with parchment paper or a silicone mat and lightly grease it; this will be for setting the dipped apples. Have your crushed potato chips and/or praline pecans ready in shallow dishes for easy dipping.
2. Begin the Caramel Base: In a large, heavy-bottomed pot (a 4-quart pot or larger works best to prevent boil-overs) over medium-high heat, combine the granulated sugar and light corn syrup. Stir constantly with a heat-resistant spatula or wooden spoon to ensure the sugar melts evenly and doesn’t stick or burn to the bottom. It may appear clumpy and gritty at first, but patience is key; continue stirring until the sugar fully dissolves and the mixture becomes a clear liquid.
3. Achieve Golden Caramelization: Continue to cook the sugar mixture without stirring once it’s liquid, allowing it to bubble and slowly turn amber. Swirl the pot gently if needed to ensure even cooking. Monitor closely, as caramel can burn quickly. You’re aiming for a beautiful deep amber color, similar to an old copper penny, which usually takes about 15 minutes from when it starts boiling. This rich color signifies a deep, complex flavor.
4. Incorporate the Butter: Carefully add the cut pieces of salted butter to the hot caramel. Be cautious as the mixture will bubble up vigorously. Stir continuously until all the butter has melted and is fully incorporated into the caramel, creating a smooth, glossy base.
5. Add the Heavy Cream: Reduce the heat to medium. Slowly and carefully pour in the room temperature heavy cream while stirring constantly. The mixture will seize and bubble up significantly; this is normal. Continue to stir gently until the caramel smoothens out again. Using room temperature cream helps minimize this reaction and prevents the caramel from becoming too stiff.
6. Cook to Temperature: Increase the heat back to medium-high. Continue to cook the caramel, stirring occasionally, until it reaches 250°F (121°C) on a candy thermometer. This stage is crucial for achieving the perfect consistency – soft enough to bite but firm enough to coat the apples without dripping excessively. This typically takes another 20 minutes of cooking. Remove the pot from the heat as soon as it reaches the target temperature.
7. Stir in the Bourbon: Once removed from the heat, immediately stir in the bourbon until well combined. The bourbon will add its characteristic warmth and flavor.
8. Allow to Thicken and Cool: Let the caramel mixture sit and cool for about 20 minutes. During this time, it will thicken slightly, reaching the ideal consistency for coating your apples evenly and beautifully without being too runny.
9. Adjust Caramel Consistency (if needed): If, after cooling, you find the caramel is still too thin to coat the apples properly, gently reheat it over low heat, stirring constantly, until it warms up and slightly thickens. Then, let it cool again for a few minutes before dipping. If it becomes too thick, you can add a tiny bit more heavy cream (1 teaspoon at a time) and gently reheat to adjust consistency.
10. Dip and Decorate the Apples: Holding an apple by its stick, dip it into the warm caramel, tilting the pot and rotating the apple to ensure an even coating. Lift the apple and let any excess caramel drip back into the pot. Immediately roll the caramel-coated apple in your desired crushed toppings (potato chips or praline pecans) until it’s fully coated. Place the finished apple on the prepared parchment-lined baking sheet to set. Repeat with the remaining apples.
11. Set and Enjoy: Allow the bourbon caramel apples to set completely at room temperature or in the refrigerator for about 30 minutes to an hour. Once set, they are ready to be enjoyed! These apples are best eaten within 1-2 days. For longer storage, keep them in an airtight container in the refrigerator for up to a week.

Nutrition