- 2 cups dried apple rings
- 2 cinnamon sticks
- 2 cups bourbon
- 1 cup white sugar
- Granny Smith apples (Sliced, for garnish)
- Pack the apple rings and cinnamon sticks into a 24-ounce canning jar. Fill the jar with bourbon and securely attach the lid and rim. Give the jar a good shake and allow the mixture to infuse for three days.
- Meanwhile, prepare the caramel syrup by placing one cup of granulated white sugar in the 1.5-Quart Saucepan from your KitchenAid® Stainless Steel 10-Piece Set and setting it over medium heat. After about 8 to 10 minutes the sugar will begin to melt; use a spatula to scrape up the melted sugar and allow the un-melted sugar to touch the bottom of the 1.5-Quart Saucepan. The sugar will form into large clumps and then slowly melt. Boil the mixture, stirring constantly, until it turns a deep amber color.
- Place oven mitts on both hands and slowly pour one cup of room temperature water into the caramel mixture. Whisk over low heat until the caramel has melted into the liquid and no clumps remain. Allow the mixture to cool and transfer to an airtight jar for storage.
- Strain the apples and cinnamon sticks out of the bourbon. Divide the infused bourbon into two 8.5-ounce hermetic glass flasks. Depending on your sweetness preference, add between two and four tablespoons of the caramel syrup to each flask.
- Serve the caramel apple bourbon at room temperature for sipping, or chilled in shot glasses. Garnish with sliced granny smith apples.