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Use firm apples: Soft apples break down too quickly; Granny Smith and Honeycrisp hold their texture well.
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Seal tightly: To prevent caramel leakage, pinch seams firmly or use a bit of beaten egg to glue edges.
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Don’t overfill: A heaping tablespoon of filling is enough to keep them intact during baking.
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Cool slightly before glazing: If too hot, the glaze may slide off instead of sticking beautifully.
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Add sea salt: A light sprinkle of salt enhances caramel flavor and cuts through the sweetness.
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Make ahead: You can assemble the bombs ahead of time, refrigerate them for up to 24 hours, and bake when ready.
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Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4. Reheat in the oven for 5 minutes at 350°F (175°C) for best texture.
Variations
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