Homemade Caramel Apples (with Honey!)
Recipes
Making homemade caramel shouldn't be intimidating. Maybe you've heard that it's hard to make candy or other sweets at home. When we set up to prepare this recipe, we were amazed at how simple it really is.
Make Caramel Apples with Honey
The main thing to avoid when making your own caramel or other confections is overheating or burning the sugar. In this recipe, that means adjusting the heat so the cream doesn't curdle, but it's otherwise very straightforward. You're just throwing ingredients in a pot and stirring — continuously stirring –– to avoid anything burning and getting sticky.
While you can use any Local Hive Honey you have on hand, we used our special 100-year anniversary blend: Golden Age Wildflower Honey. We made it to celebrate 100 years of bottling 100% U.S. honey from beekeepers we trust here in the States.
Now, this fall favorite recipe is yours for the making. Grab your apples, and let's get drizzlin'.
How to Make Homemade Caramel Apples with Honey
INGREDIENTS
4 large or 6 small crisp apples, chilled in the fridge for at least 1 hour1 cup Local Hive Honey
1 cup heavy cream
1 pinch salt about 1/4 tsp
1/2 tsp vanilla extract
DIRECTIONS
1. Heat a heavy saucepan or pot over medium heat. Combine cream, Local Hive Honey and salt. Whisk together, then bring to a boil. Watch out for bubbles that may burst suddenly. Reduce heat to a simmer. Stir and scrape caramel regular until a candy thermometer reaches 260º. (Note: You can eyeball it, too. If you don't have a candy thermometer, you can tell by watching for the consistency and color to change once the ingredients are combined.)2. Continue stirring and simmering for up to30 minutes. Wash and dry apples, then skewer them. Refrigerate until ready to use. Line a baking sheet or cutting board with waxed or parchment paper. Set aside.
3. Once the caramel has fully formed, let it cool for 5 minutes, stirring occasionally. It should start thickening. To thicken faster, place the pot in a bowl of ice. If you caramel has thickened too much, reheat until it's loose enough to dip an apple into.
4. Remove the apples from the fridge and dry thoroughly with a towel. Dip each one into the caramel, covering completely. Let the excess drip off for a second, then place on your sheet. Refrigerate for 10–20 minutes until the caramel fully sets. Then enjoy.
