Honey Caramel Apples

Line a medium cookie sheet with parchment paper. Twist off the stems from each apple and all it to sit naturally. Insert a lollipop stick into the apple where the stem was but make sure the stick is vertical. It may not follow the same track as the stem, but should stay vertical when the apple sits naturally. Set apples aside. Fill a large bowl half full with cold water and set near the apples. Make sure you also have a trivet or pot holder adjacent to the bowl and the apples for the pot of caramel when it’s time to coat the apples.

In a heavy medium pot, stir together cream and sea salt. Heat over medium until just before simmering, stirring occasionally. Stir in the honey with a wooden spoon and place a candy thermometer onto the pot to track the temperature. Increase heat to medium-high, stirring constantly. Mixture will come to a boil and will cook for 10-15 minutes. Once the mixture reaches hard ball stage or 260°F, remove the thermometer and remove the pot from the heat. Continuing to stir, dip the base of the pot into the cold water, taking care to ensure that no water gets into the pot. Stir until the caramel is smooth and beginning to thicken. Place pot on the trivet and tilt so the caramel pools on one side.

Spin each apple on its side in the pooled caramel until it is covered to your liking. If the caramel is sliding off the apple or is thinning too much, let it cool for a few more seconds. You may also need to blot the bottom of the apple on the bottom of the pot above the caramel pool to allow extra caramel to come off. Place each apple on the parchment-lined baking sheet.

You’ll need to work quickly to prevent the caramel from becoming too cool. If the caramel becomes difficult to work with, place it back on the stove for a few seconds to heat it back up.

Once all apples are coated with caramel, allow them to cool for 1-2 hours until set, then store in the refrigerator. Remove from the fridge 30 minutes before serving.

Enjoy!

Adapted from 101 Cookbooks.