Craft Beer Caramel Apples: The Ultimate Autumn Treat
Ah, autumn! A season synonymous with cozy sweaters, crisp air, vibrant leaves, and a symphony of flavors. For many, including myself, it signals an irresistible urge to satiate the sweet tooth that seems to hum a little louder as the temperature drops. And what autumnal delight could be more iconic than caramel apples?
Come late September, as nature paints itself in warm hues, the famed honey crisp apples are ripe and ready for picking. Known for their tantalizing blend of sweetness and tartness, these apples are quite literally the apple of many eyes when it comes to crafting the perfect caramel apple.
However, we’ve taken a classic and added a twist that would make any craft beer enthusiast’s heart sing: beer-infused caramel. The rich, robust flavor of the beer enhances the caramel’s sweetness, adding layers of depth and complexity.
Craft Beer Caramel Apples Recipe
For this adventure, we’re using Spooky Tooth Ale by Fat Heads Brewery. A delightful imperial pumpkin ale, it’s replete with the heartwarming flavors of pumpkin pie. Plus, the name itself is a playful nod to those perilous store-bought caramel apples that threaten our teeth. With our creamy beer caramel, there’s no such worry – only sheer indulgence awaits.
- 6 honey crisp apples
- 2 cups light brown sugar
- 2 sticks butter
- 1 bottle Spooky Tooth Ale by Fat Heads Brewery
- 1 cup light corn syrup
- 1 can sweetened condensed milk
- 1/4 tsp pumpkin pie spice
- 1 tsp vanilla extract
- Optional toppings: chopped nuts, jimmies, sprinkles, or candy
- Candy thermometer
- Caramel apple sticks
- Clean the apples thoroughly to rid them of any wax.
- Remove the stems and insert the caramel apple sticks in their place.
- Pop the apples into the freezer until they’re chilled.
- Spray parchment paper with non-stick cooking spray and spread it on a baking sheet.
- Ready an ice bath – a large bowl filled with ice and water.
- In a saucepan, melt the butter and brown sugar over medium heat.
- Pour in the Spooky Tooth Ale, followed by the corn syrup, sweetened condensed milk, and pumpkin pie spice. Stir until combined.
- Fix the candy thermometer and bring the mixture to a boil on medium-high heat.
- Once it hits around 225°F, maintain a continuous stir until it thickens, ensuring it doesn’t exceed 240°F.
- Remove from heat and blend in the vanilla extract.
- Submerge the pan in the ice bath to halt cooking.
- Retrieve the apples from the freezer and douse them in the beer caramel sauce until generously coated. Position them on the parchment paper.
- For an added flair, adorn your caramel apples with nuts, jimmies, or candies of your choice.
- Allow the caramel to solidify, and then dive into the symphony of flavors!
Celebrate the glory of autumn with this amazing craft beer caramel apples recipe. It’s an experience that perfectly melds the traditional and the innovative, just like the season itself. Happy autumn munching! 🍁🍎🍺
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