This recipe comes to us from Salem Cheese Shop in Salem, MA. If you’re ever up in the area check out their amazing store - and thank them for being strong supporters of Cato Corner Farm.
4 medium Honey Crisp or other firm, sweet apples
1/2 cup water
2 cups sugar
1/2 cup light corn syrup
1 teaspoon cinnamon
1 vanilla bean, split and seeds scraped
1/4 cup bourbon whiskey
1/4 teaspoon salt
Wash and dry the apples. This can be done the day before to insure that they are completely dry. Push a popsicle stick into the center stem of each apple.
Line a baking sheet with parchment paper and lightly grease the paper with butter or cooking spray.
In a medium size sauce pan, over medium-high heat, stir together the water, sugar and corn syrup, until mixture is bubbly and lightly boiling.
Reduce the heat to medium and position a candy thermometer or instant read thermometer on the side of the pan. Continue to cook the mixture until the thermometer reads 275 degrees.
Using extreme caution, stir in the bourbon a little at a time, along with the cinnamon, and vanilla seeds. The mixture will bubble up slightly with each addition of the bourbon. The mixture is extremely hot, use extra care during this step.
Allow mixture to reach 300 degrees and turn off the heat, allowing the mixture to cool slightly to 275 degrees.
Tilting the pot slightly, quickly and carefully dip each apple, one at a time into the syrup, allowing the excess to drip off. Place apple on baking sheet and allow to cool completely, about 30 minutes or overnight. Reheat the mixture if the syrup cools to quickly and falls below 265 degrees.
Apples can sit uncovered at room temperature overnight, up to 24 hours
Serve with slices of Aged Bloomsday.