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My review
Bourbon Candy Apples
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"Bourbon adds a rich flavor to these hand dipped caramel apples."
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Ingredients
30 m servings 361 calsOriginal recipe yields 8 servings (8 caramel apples)
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Directions
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Prep
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Cook
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Ready In
- Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
- Combine sugar, corn syrup and water in a large saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until thermometer registers 290 degrees F (143 degrees C). Remove from the heat and stir in the bourbon if desired.
- Keep the saucepan over low heat to keep the caramel liquid for dipping the apples. Working quickly, carefully dip apples in the caramel. Place apples on the greased aluminum foil until coating has cooled and hardened.
Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 361 calories; 0 g fat; 93.3 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 60 mg sodium. Full nutrition
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Reviews
Read all reviews 67 Ratings
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Most helpful positive review
10/11/2006
A light carmel recipe if you don't want something overly sweet and intense. Tasty.
Most helpful critical review
10/11/2006
Good carmel apple, but really didn't notice that much of the bourbon. Just made the carmel more "smokey" as opposed to having a distinct flavor of it's own.
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10/11/2006
Good carmel apple, but really didn't notice that much of the bourbon. Just made the carmel more "smokey" as opposed to having a distinct flavor of it's own.
10/11/2006
A light carmel recipe if you don't want something overly sweet and intense. Tasty.
8/13/2009
eh... i couldn't keep the flavor and make it candy enough ... more of a drizzle and didn't really pop
10/19/2013
I'm more concerned for the sugar/glucose amounts then the 2 tablespoons of booze. Do the division. But they are good!!!