( CNN ) -- Caramel apples are a perk of fall , and while most of us have fond childhood memories associated with this autumnal treat , one of our editors , Danielle DeSiato-Hallman , helped them grow up . Her recipe for Red-Wine Caramel Apples is a great treat for adults on Halloween . America 's Test Kitchen : Candy-Coated Caramel Apples . Since this is America 's Test Kitchen and we believe most things are better when you make them yourself , we make our caramel from scratch , replacing some of the standard heavy cream with reduced red wine . Not only do the coated apples develop a beautiful , reddish color , but the wine also deepens the caramel flavor and adds a hint of rich fruitiness . America 's Test Kitchen : Best Baked Apples . If you prefer bourbon to Burgundy , do n't despair ; these treats are just as good when made with other boozy additions . We 've included variations such as Bourbon-Pecan Caramel Apples , Amaretto Caramel Apples and Frangelico Caramel Apples for delicious , grown-up versions of our favorite childhood treat . Because who 's to say kids should have all the fun on Halloween ? America 's Test Kitchen : Chocolate Shadow Cake . Red-Wine Caramel Apples . ( Serves 8 ) We prefer Granny Smith apples for this recipe , but Braeburns and Galas are also acceptable . For individually wrapped treats , refrigerate coated apples for 4 hours before wrapping in plastic wrap and securing with a ribbon or twist tie . Apples can be stored at room temperature in an airtight container or wrapped in plastic for 1 day , or refrigerated for up to 4 days . 1½ cups red wine . 8 Granny Smith apples , stemmed , washed and dried thoroughly . 8 wooden chopsticks ( 4 pairs , divided ) or skewers . 2 tablespoons unsalted butter . 1 cup ( 7 ounces ) packed light brown sugar . ½ cup light corn syrup . 1 cup heavy cream . 1 teaspoon Maldon sea salt . America 's Test Kitchen : Chocolate Caramel Chews . 1 . Boil wine in small saucepan over medium heat until reduced to ½ cup , 8 to 10 minutes . 2 . Meanwhile , line baking sheet with parchment paper or wax paper . Stand apples on baking sheet and insert chopstick or skewer into stem end of each apple . 3 . Melt butter in large saucepan over medium-high heat . Add brown sugar and corn syrup , and cook , stirring , until sugar is melted , about 2 minutes . Stir in ¾ cup cream , bring to boil and cook until mixture reaches 235 degrees , about 5 minutes . Remove from heat and carefully stir in reduced red wine ( mixture will bubble vigorously ) . 4 . Return pan to medium-high heat and continue cooking until mixture reaches 255 degrees , 4 to 5 minutes . Remove pan from heat and stir in remaining cream . Let cool until mixture reaches 200 degrees , 3 to 5 minutes . 5 . Holding one apple by its chopstick , immerse apple in caramel with swirling motion , tilting pan if necessary to pool caramel deep enough to coat at least ¾ of apple . Lift apple out of caramel and hold over pan for about 10 seconds , allowing excess caramel to drip back into pan , then hold apple upside down over pan for about 15 seconds , allowing caramel to begin to set . Return to prepared baking sheet and repeat with remaining apples and caramel . If caramel cools too much and becomes too thick to evenly coat apples , briefly return pan to low heat to loosen caramel , but do not let caramel simmer again . 6 . If desired , sprinkle Maldon sea salt lightly around top third of caramel . Let apples stand at room temperature for at least 1 hour before serving . For Bourbon-Pecan Caramel Apples : . Substitute ½ cup bourbon whiskey ( such as Maker 's Mark ) for red wine and reduce to ¼ cup in step 1 , 5 to 7 minutes . Continue with recipe as directed . Roll bottom third of apples in ½ cup chopped toasted pecans and ¼ teaspoon Maldon sea salt . For Amaretto Caramel Apples : . Substitute 1 cup amaretto liqueur for red wine and reduce to ½ cup in step 1 , 5 to 7 minutes . Continue with recipe as directed . If desired , roll bottom third of apples in mixture of ½ cup chopped toasted almonds and ½ teaspoon Maldon sea salt . For Frangelico Caramel Apples . Substitute 1 cup Frangelico liqueur for red wine and reduce to ½ cup in step 1 , 5 to 7 minutes . Continue with recipe as directed . If desired , roll bottom half of apples in mixture of ½ cup chopped toasted hazelnuts and ½ teaspoon Maldon sea salt . America 's Test Kitchen : Caramel Turtles .
Red - wine caramel apples are a great choice for adults on holiday . Red wine retains the caramel flavor and its fruitiness . For other flavor variations , substitute bourbon , amaretto , or Frangelico for the wine .