Caramel Apples in Rum Sauce
Indulge in the ultimate autumn dessert with these luscious Caramel Apples in Rum Sauce! Juicy, tart Granny Smith apples are dipped in a rich, buttery caramel made from scratch, delivering the perfect chewy texture with every bite. But the decadence doesn’t stop there! A drizzle of warm, boozy dark rum sauce elevates this classic treat into an elegant fall-inspired delicacy. This recipe seamlessly balances sweet and tangy flavors while showcasing the cozy warmth of vanilla and a subtle kick of rum. Perfect for Halloween parties, festive gatherings, or anytime you crave a gourmet twist on a childhood favorite. Ready in under an hour, these caramel-drenched delights are easier to make than you think—and impossible to resist!
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Recipe Information
Ingredients
- 4 whole Granny Smith apples
- 1 cup Granulated sugar
- 6 tablespoons Unsalted butter
- 1 cup Heavy cream
- 3 tablespoons Dark rum
- 2 tablespoons Light corn syrup
- 1 teaspoon Vanilla extract
- 1 pinch Kosher salt
- 4 pieces Wooden skewers
Instructions
Wash the apples thoroughly and pat them dry. Insert a wooden skewer into the stem end of each apple, pushing it halfway through.
In a medium-sized heavy-bottom saucepan, combine the granulated sugar, 4 tablespoons of unsalted butter, heavy cream, light corn syrup, and a pinch of kosher salt.
Cook the mixture over medium heat, stirring gently, until the sugar dissolves completely. Attach a candy thermometer to the side of the pan and continue to cook without stirring until the mixture reaches 240°F (soft ball stage). This will take about 10-15 minutes.
Remove the saucepan from the heat and carefully stir in the vanilla extract. Let the caramel cool slightly for 2-3 minutes so it thickens but remains pourable.
Dip each apple into the caramel, tilting the pan as needed to coat it fully. Let the excess drip off before placing the apple on a parchment-lined baking sheet. Repeat with all apples, and set them aside to cool and set.
To make the rum sauce, melt the remaining 2 tablespoons of butter in a small saucepan over medium heat. Stir in the dark rum and let it simmer for 1-2 minutes to burn off some alcohol.
Drizzle the rum sauce over the cooled caramel-coated apples just before serving, or serve it on the side for dipping.
Enjoy your caramel apples in rum sauce as a decadent autumn-inspired treat!
Nutrition Facts
Calories |
711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 54 mg | 2% | |
| Total Carbohydrate | 85.2 g | 31% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 80.5 g | ||
| Protein | 0.7 g | 1% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 219 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
