Watch Chef Jill make these delicious honey caramel apples and follow along using the recipe below:
1 cup Honey for Good (flavor of choice)
1 cup heavy cream
5 green apples (I like a tart Granny Smith)
(Optional) chopped nuts, sprinkles, chopped candy bars, tiny chocolate chips for garnish
- Gently wash apples under hot water with a cloth to remove wax film. Refrigerate overnight. DO NOT SKIP THIS STEP! The caramel will not stick to the apple if you skip this.
- In medium sized, heavy-bottomed saucepan, combine Honey for Good and heavy cream over medium-low heat. (Allow enough room for your product to “grow”.)
- Raise heat and bring to a boil. Heat until candy thermometer reaches 260⁰F (approx. 30 minutes).
- Remove from heat, transfer to a bowl, and allow to cool until thickened, stirring occasionally. You can do this over an ice bath, but remove it frequently so that it doesn’t harden on the bottom of the bowl.
- Insert wooden sticks into the core of each apple.
- Dip apples in caramel, rolling and twirling to coat evenly.
- (Optional, roll in chopped nuts or candy).
- Place on parchment or waxed paper. Store in refrigerator or cool place until caramel is set, approx. 30 minutes.
Alternative #1: Only heat caramel mixture to 250⁰F before cooling. This will create a caramel dipping sauce rather than a sticky shell.
Alternative #2: After removing 260⁰F caramel, pour into a parchment lined sheet pan and allow to cool into a big sheet. Cut into caramel candies or cut into sheets to wrap around your apple rather than dipping.