Bourbon Caramel with Apple Dippers
There's very little better than tart, crisp apples dipped in salty, golden brown caramel sauce-- except if that caramel sauce is spiked with bourbon. This caramel sauce will hold in the fridge all through the fall and winter, so be encouraged to make it a double-sized batch.
Ingredients
1 1/4 cup sugar
1 cup heavy cream
1/4 cup bourbon
1 tsp salt
apples, cut into wedges
Method
- In a large soup pot, heat the sugar over medium high heat until it begins to caramelize
- Swirl the pot without stirring to incorporate any unmelted sugar into the melted sugar
- Continue cooking until the caramel is dark and beginning to smoke
- Add the cream (watch out it will bubble agressively)
- After the bubbling stops, whisk the cream mixture and stir regularly until the sauce reaches 225F
- Remove from the heat and add the bourbon and salt and stir to combine
- Transfer to a clean jar or bowl and allow to cool
- Dip the apples in the caramel sauce to serve
