Instructions

1. Thoroughly clean and dry each apple. Remove stems and place skewers into the tops of apples. Set aside on a parchment-lined baking sheet.
2. Place the butter in a small saucepan and set over medium low heat. Low heat is key to an even, golden browning! Use a silicone spatula to stir and scrape the butter from the bottom and sides of the pan every 10 to 15 seconds. At first, the butter will melt and foam, then over time the foam bubbles will get smaller and the butter will begin to emit a warm, nutty aroma. Continue to cook the butter, occasionally stirring and scraping with your spatula, until the butter begins to take on color and you see small floating brown bits, about 3 to 5 minutes (these are the milk solids in your butter separating and toasting). Once the butter is golden brown, remove it from the heat and pour it into a bowl. Set aside.
3. In the same saucepan (no need to wash it), combine the sugar and corn syrup. If you have a candy thermometer, clip it to the side of the pan. If you don’t, it’s ok, I’ll walk you through it without one! Place your pot over medium low heat and cook, stirring occasionally, for about 10 minutes. At first it will look like nothing is happening, then the sugar will start to clump up. Just keep stirring every 30 seconds or so to keep things moving. Slowly, the mixture will begin to turn into a cloudy liquid, and after about 5 minutes it will take on color. Continue cooking, stirring occasionally, until the mixture turns a deep amber color and all the cloudiness disappears– the color and clarity should look just like warm honey (and for those with a candy thermometer, it should reach 370°F at this stage). As soon as this happens, remove the pot from the heat.
4. Stir in the butter, cream, bourbon and salt. The mixture will violent bubble–don’t worry! This is correct. If the caramel seizes or looks separated, simply return it to low heat for a few seconds, stirring until smooth (again for thermometer folks, at this point it should register 240°F on the thermometer). The mixture will be thin.
5. Let the caramel cool for about 5 minutes to cool and thicken to the consistency of lava. Working one at a time, dip each apple into the caramel, twirling to coat evenly. Hold the apple over the pot for a few seconds to let excess caramel drip off, then place onto your parchment-lined baking sheet. Repeat with the remaining apples. If you notice bubbles forming on your apples or the caramel starts to cool and thicken too much, gently rewarm it over low heat on the stove before continuing.
6. Place the dipped apples onto parchment paper to cool completely, then serve!