This sweeter-than-honey caramel is a snap to make, and perfect for apple dipping!
- 4 large (or 6 small) crisp apples, chilled in the fridge for at least 1 hour
- 1 Cup honey
- 1 Cup heavy cream
- 1 pinch salt (about 1/4 teaspoon)
- 1/2 tsp vanilla extract
- In a heavy sauce pan over medium heat, combine cream, honey, and salt. Once warmed and whisked together, bring to a rolling boil. Reduce heat to a simmer (it should still be bubbling, but not so hot that is splatters all over). Stir and scrape sides of pot down occasionally until a candy thermometer reaches 260 degrees.
- To reach 260 degrees can take about 30 minutes, so while your caramel is cooking prepare your apples. Wash and dry them and skewer them with a popsicle stick or bamboo skewer. Place in the fridge to continue chilling until ready to use. Also line a baking sheet or cutting board with waxed paper or parchment paper and set aside.
- When caramel has reached 260 degrees, remove from heat and let sit for 5 minutes, stirring occasionally. It should start thickening. You’ll have to eyeball the consistency for dipping. If you’d like to help it along you can place your pot in a bowl of ice. And if it gets too hard to coat the apples, just return it to the heat until it’s thin again.
- Remove apples from fridge and dry them thoroughly with a towel. Dip in caramel, rolling and twirling each one so it gets well coated. Let excess drip off and then place on prepared sheet. Refrigerate for 10-20 minutes to set the caramel and then enjoy!
- Great tip: Once caramel is set, you can drizzle with chocolate, roll in cookie crumbs, etc. Search for “Gourmet-Style Caramel Apples” on our site for tons of great ideas!