honey caramel apples
Caramel apples are one of the few sweets I will give to my kids this time of year. Made naturally with honey, these caramel apples are not cloying. They have a beautiful light honey flavor that pairs really well with a tart granny smith apple. Top it off with some sprinkles, nuts, or your favorite toppings for an extra special treat!
8 small apples
1 c honey
1 c cream
1/2 tspn sea salt
optional – ½ tspn vanilla
optional – favorite toppings like sprinkles, nuts, chocolate chips, etc.
Note: Be careful as you are making / handling homemade candy, it is EXTREMELY HOT!!! Also, a candy thermometer is highly recommended if you’re making caramel for the first time. Because the key to this recipe is reaching 255F.
Line a baking sheet with parchment paper.
Push a stick in through the stem of each apple.
In a thick bottom pot, heat the cream and salt until tiny bubbles start forming — just before a simmer.
Stir in honey and bring the mixture to a boil. (Be careful when caramel is cooking. Hot!!)
Reduce heat to prevent overflow, stirring occasionally with a wooden spoon for about 45 minutes or until the mixture reaches 255F degrees. Note: the temperature will stay low for about 35 minutes and then start to move up to 255 in the last few minutes.
If you don’t use a thermometer, watch carefully. The mixture will turn a deep amber color and pull away from the sides. You don’t want it too runny, but you also don’t want to overcook the caramel because it will be too hard to bite into. You can also test caramel on an apple slice. Again, caramel is extremely HOT. Also, be careful, they are super addicting!!
Remove from heat and add vanilla (optional).
Stir until caramel thickens.
Tilt the pot so caramel pools on one side. Dip and twirl each apple until it is coated.
Add your favorite toppings like sprinkles, nuts, etc. (optional)
Place apple on parchment paper and allow caramel to set.