Since we are deep into autumn and the apples are plenty, I wanted to share an easy recipe for candy apples with a grown-up twist. These maple and bourbon candy apples were initially intended as an Instagram photo only, as the recipe was a whim after I had made a batch of traditional candy apples for my children. However, after several requests for the recipe, I decided to create a quick and short post to share these delicious glass-like beauties with you.
I swapped out corn syrup for maple syrup (I like to do that in traditional candy apples, too) and instead of just water, some bourbon. These apples aren’t boozy though, at all. The bourbon cooks down and mingles with the maple, leaving behind a decadent flavor that is complemented so perfectly by the sweet apples. I still wouldn’t share these with the kiddies though, just in case.
Leaving a little bit of the apple peeking out at the top is purposeful – it makes it easy to cut or bite into these lacquered darlings.
Wouldn’t these be perfect to serve at a grown-up Halloween party?
Show me on Instagram!
Scroll down and leave me a comment below, I’d love to know if you plan on making this! If you give it a go, please share it with me on Instagram, I’d love to see! Make sure to tag me @chasingtheseasons so I don’t miss it!
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Ingredients
- 6 medium sweet apples (or 12 small)
- 6-12 wooden candy apple dowels or firm sticks
- 1 ½ cup sugar
- 1/2 cup dark maple syrup
- 3/4 cup bourbon
- 1/2 cup boiling water will need when candy reaches 220 F. (104 C.).
- 1/2 tsp red food coloring (optional), plus more if needed
Instructions
- Wash and dry the apples thoroughly. Poke the apples with dowels or firm sticks (if gathering sticks from outside, wash them well). Line a baking sheet with a silicone mat or buttered parchment paper and set aside.
- Place a candy thermometer in a medium saucepan (do not let the bulb of the thermometer touch the bottom of the pan). Add the sugar, bourbon, and dark maple syrup. Gently stir to combine.
- Over low-medium heat, stir gently and constantly, until the sugar is completely dissolved (you’ll no longer feel the grainy bits at the bottom of the pan). This step is important – make sure the sugar has dissolved completely, be sure to feel at the bottom edges of the pan too and slide the thermometer over to get any sugar that might have been caught underneath.
- Let the temperature slowly rise while stirring quite often, still very gently, until it reaches 220 F. (104 C.). Add the boiling water (very carefully as it may splatter). The temperature will go down a bit, that’s okay. Raise the heat to medium-high, stirring often and very gently, use your judgment while the mixture is heating up to the hard crack stage, if you think it smells like it’s burning, lower the heat just a bit, the mixture should begin to take on the aroma of toffee. Continue to gently stir until the mixture comes to the hard-crack candy stage at 300 F. (149 C.) degrees, this process could take 15 minutes or longer.
- Remove the pan from the heat. Carefully remove the thermometer and add the food coloring. Gently stir to mix in the color in completely. Dip and twirl an apple through the candy, leaving some apple peeking out on top (near the stick) to make it easier to cut or bite into. Allow excess candy to drip off into the pan. Place the apple on the baking sheet to cool completely, about 20 minutes. Repeat with the remaining apples.
Notes
© chasingtheseasons. All images & content are copyright and trademark protected. Please do not use my photography without prior written permission. If you would like to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.
