Great for Halloween, all gussied up with decorations or simply dipped anytime that apples are in season.
- 2 cups honey
- 2 cups heavy cream
- 1/2 teaspoon salt
- 6 apples
Make the Caramel Apples:
- Wash the apples well with very hot water and a few tablespoons of vinegar to remove any dirt and wax.
- Use a pan much larger than you would think, the caramel bubbles up so use a big pan. Add the cream to the pan and over medium heat bring almost to a boil.
- Add the honey and salt and cook over medium heat, stirring constantly until the temperature reaches 255-260°F (if you plan on using them as candies go to 260-265°F so they will be a little firmer).
- Fill the sink with ice water and as soon as it reaches the proper temperature, immediately put the pan in the cold water being sure not to get any water in the pan. Stir the caramel for a minute or two until it thickens but not so long that it is firm (if you try an apple and the caramel drips off, let it cool a little longer).
- Take the pan out of the water and dip the apples, placing them on buttered wax paper. Place in the refrigerator until firm. If desired they can be dipped in chocolate, nuts and for Halloween add decorations.