Salted Caramel Apples with Chocolate Drizzle
I had my friend Nicole from Nicole Rall Photography over the other day with her three beautiful little girls to make caramel apples. It was a blast!
INGREDIENTS
6-8 apples, I love using honeycrisp
1 cup apple cider
1 cup heavy cream
2 1/2 cups granulated sugar
1/2 cup honey
4 Tbsp salted butter, at room temperature
2 Tbsp bourbon (optional)
2 tsp vanilla extract
1/2 cup semi-sweet or dark chocolate, melted
DIRECTIONS
Insert wooden twigs into the apples. Line a baking sheet with parchment.
In a large saucepan, combine the apple cider, heavy cream, sugar, and honey. Bring to a boil over medium-high heat, stirring occasionally until the mixture reaches 240 degrees F. on a candy thermometer, about 12-14 minutes total.
Remove from the heat and carefully stir in the butter, bourbon, and vanilla. Return to high heat and bring the mixture to 235-245 degrees F. Remove from the heat.
Very carefully transfer the caramel to a heat proof bowl and let stand 2-3 minutes.
Swirl apples in caramel, allow the excess caramel to drip off. Place each apple on the prepared baking sheet. Repeat with remaining apples.
Let the caramel apples set for about 15-30 minutes (in the fridge or on the counter), then drizzle each apple with melted chocolate. Dig in and get messy! Apple will keep for about a week in the fridge.
