3 apples (we used honey crisps)
1 bag of caramels
2-3 TBS heavy whipping cream
1 tsp Bourbon Vanilla Extract
2 TBS Bourbon
Bourbon Smoked Sea Salt
Popsicle sticks
In a double boiler, melt together caramels, heavy whipping cream, bourbon, and Bourbon Vanilla Extract. Make handles for the caramel apples with popsicle sticks. Dip each apple into the caramel mixture. If the caramel does not cover the apple, spoon hot caramel over the apples. Let some of the excess caramel drip off the apple. Sprinkle each covered apple with Bourbon Smoked Sea Salt. Set the apples on parchment so that the caramel can set.
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