Honey Caramel Apples
INGREDIENTS:
4-6 crisp apples (I like golden delicious)
1 Cup raw honey
1 Cup heavy cream
1/4 tsp. salt
1/2 tsp. vanilla extract
Sprinkles, cookie crumbs, chopped nuts,
etc.
DIRECTIONS:
First put the apples in the fridge to
chill while you are making the caramel. In a heavy saucepan over medium heat,
combine honey, heavy cream and salt. While it is heating, whisk together the
mixture until combined and then bring to a rolling boil. Reduce heat until the
mixture reaches a simmer (it is still bubbling but not splattering all over).
Stir and scrape sides of pot down occasionally. Keep heating until the
temperature on a thermometer inserted in the sauce reaches 260 degrees (this may
take about 30-45 minutes).
While caramel is cooking, prepare apples
by washing and drying them completely. Then skewer them with a popsicle stick
and place them back in the fridge to continue chilling until caramel is ready.
Line a baking sheet with parchment paper and set aside (wax paper doesn't work
too well as the hot caramel melts to it).
When caramel has reached 260 degrees,
remove from heat, add vanilla extract and stir to combine. Let this mixture sit
for about 5 minutes or until it has thickened slightly, but is still a workable
consistency, stirring occasionally.
Remove apples from fridge and dry
thoroughly again (they need to be completely dry for the caramel to stick to
them). Dip apples in caramel, rolling and twirling, so it gets well coated. Let
excess drip off and then place on prepared parchment paper. If, during this
process, caramel in pan gets too hard to coat the apples just heat it until
it's thin again.
Sprinkle with sprinkles, cookie crumbs, or
chopped nuts, if desired. Cool apples in the refrigerator for 10-20 minutes to
set the caramel and then enjoy!
Recipe
Source: Slightly adapted from Our best bites
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