To celebrate its Apple Bourbon—available year-round but especially popular in fall recipes—Jim Beam has stepped beyond cocktails to caramel.
Yes, you can dip your caramel apples into an easy homemade caramel that incorporates a cup of Jim Beam Apple Bourbon.
No time to buy Jim Beam Apple Bourbon? Use what you’ve got on hand (including another whiskey or apple liqueur), and pick some up Apple Bourbon when you can. You’ll definitely want to make another batch of these!
The history of candy apples is below.
Ingredients For 10 Caramel Apples
1. COOK the brown sugar, butter and corn syrup in a large pot over medium-high heat until a light boil begins. Whisk in the half and half and the bourbon and continue to whisk until the caramel sauce reaches 248°F. Remove from the heat.
2. DIP each of the apples into the caramel, coating on all sides. Set on a cookie sheet lined with parchment paper. If desired, coat apples on all sides with chopped salted peanuts.
The practice of coating fruit in sugar syrup dates back to ancient times. In addition to tasting good, honey and sugar were used as preserving agents to keep fruit from rotting.
According to FoodTimeline.org, food historians generally agree that caramel apples (toffee apples) date to the late 19th century.
Both toffee and caramel can be traced to the early decades of the 18th century, buy inexpensive toffee and caramels for all became available by the end of the 19th century. Culinary evidence dates soft, chewy caramel coatings from that time.
Red cinnamon-accented candy apples came later. And, while long associated with Halloween, they were originally Christmas fare, not a Halloween confection.
According to articles in the Newark Evening News in 1948 and 1964, the red candy apple was invented in 1908 by William W. Kolb, a local confectioner. Experimenting with red cinnamon candies for Christmas, he dipped apples into the mixture and the modern candy apple was born.
The tasty treat was soon being sold at the Jersey Shore, the circus and then in candy shops nationwide.
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