The best gooey caramel apples recipe with with bourbon in the caramel and potato chips for toppings! These are beyond good and perfect for a party!
I’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!!
Bourbon Caramel Apples Recipe
Ingredients
Here is a list of the ingredients we used in this caramel apples recipe:
- Light corn syrup
- Sugar
- Butter
- Heavy cream,
- Bourbon
- Apples
Directions
- 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.
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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!
Annette says
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.
Annette says
Thank you! I appreciate you responding so quickly!
angel swanson says
Oh my these look BEYOND decadent. Yum!!!