New This Month

Spiked Caramel Apples with Caramel Whipped Cream

Booze up a classic caramel apple with brandy and bourbon.

Source: Martha Stewart Living, November 1998


  • 6 small Rome Beauty apples, washed
  • 2 small cinnamon sticks, each broken into 3 pieces
  • 2 tablespoons Calvados (French apple brandy)
  • 6 tablespoons Caramel Bourbon Vanilla Sauce
  • 2 tablespoons Caramel Whipped Cream
  • Ground cinnamon, for sprinkling
  • Chewy Ginger Cookies


  1. Heat oven to 400 degrees. Cut off top quarter of each apple, keeping the stem intact; set all tops aside. Using a melon baller, remove the seeds from the apples, being careful not to cut through the bottoms.

  2. Place a piece of cinnamon, 1 teaspoon Calvados, and 1 tablespoon caramel sauce in hollowed core of each apple. Place apples in a baking pan. Place tops on apples.

  3. Bake until knife tender, about 30 minutes. Add a dollop of whipped cream; sprinkle with cinnamon. Serve with ginger cookies.


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