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These gooey bourbon caramel apples are next-level delicious! I dipped them in crushed potato chips for the ultimate salty-sweet combo – perfect for parties and fall entertaining!
Also check out my marbled candy apples too!
Pin this now to find it later
Pin ItI’m not even going to pretend that these weren’t crazy messy to make! Like sticky caramel everywhere, potato chips on the floor, etc. But the mess was completely worth it because these bourbon caramel apples were some of the best I’ve ever had.
Maybe it’s the bourbon… probably was the bourbon, but oh my was I going back for more of these juicy, deep caramel bourbon apples. Don’t be fooled by the potato chips either. The crunch and saltiness pair very nicely with the bourbon caramel.
And the praline pecans, well you can just imagine, or try them for yourself! I will be making these every year. Potato chips and all!!
Table of Contents
Bourbon Caramel Apples Ingredients
- Light Corn Syrup: Helps prevent the sugar from crystallizing and keeps the caramel smooth and glossy
- Sugar: The base of the caramel, adding that classic rich sweetness
- Butter: Adds richness and creates that melt-in-your-mouth texture
- Heavy Cream: Gives the caramel its creamy consistency and decadent flavor
- Bourbon: Adds a warm, spiked twist that makes the caramel feel extra special
- Apples: Crisp and tart apples (like Granny Smith) are perfect for balancing the sweet, buttery caramel
How to Make
In a large pot over medium-high heat, melt the sugar and corn syrup – keep stirring so it doesn’t burn. It might look clumpy at first, but just stay with it – it’ll smooth out!
Once it turns a deep amber color (about 15 minutes), stir in the butter until fully combined. Lower the heat to medium and slowly pour in the heavy cream. Then raise the heat back to medium-high and cook for about 20 minutes, or until the caramel reaches 250°F on a candy thermometer.
Turn off the heat and stir in the bourbon. Let it sit for 20 minutes so it thickens up and coats the apples beautifully.
If it’s too thin, just reheat and let it cool again. Dip your apples, roll in toppings, and set them on parchment paper to dry.
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Bourbon Caramel Apples
Ingredients
- 1/2 cup light corn syrup
- 4 cups sugar
- 10 tablespoons salted butter, cut into pieces
- 2 cups heavy cream, at room temperature
- 2 tablespoons bourbon
- 8 apples
Toppings
- Crushed Potato Chips
- Crushed Pecan Pralines
Instructions
- In a large pot, heat the sugar and light corn syrup on medium-high heat until the sugar melts. It will seem like it’s taking forever, but it will eventually melt! Just keep stirring so it doesn’t burn. It will be clumpy at first, but it will even out.
- Continue to heat until it’s a dark amber color about 15 minutes.
- Add in the butter and stir until everything is combined.
- Turn the heat to medium and add in the heavy cream.
- Increase the heat to medium-high and cook the caramel for about 20 minutes or until a candy thermometer says 250 degrees.
- Turn the heat off and add in the bourbon.
- Let it sit for 20 minutes so it can thicken and give the apples a nice coating.
- If the caramel is too thin when you dip the apples, heat it again and let it cool.
- Dip the apples in the caramel and then dip in the crushed toppings. Lay on parchment paper to dry. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, I was going to try and make these as they sound and look wonderful, but wanted to find out if doing the crushed potato chips, do they need to be eaten right away, or would making them a day in advance would the potato chip still be crispy? Thinking of making these for a Christmas gift for my kids to give out to their cousins, but didn’t know if the chips would get soggy or not be good if given the next day.
Thanks.
Thank you! I appreciate you responding so quickly!
Oh my these look BEYOND decadent. Yum!!!