Caramel apples are one of my favorite fall treats, but I never want to eat all the sugar needed to make caramel. Then I discovered you can make caramel using honey! I wouldn’t call this a healthy recipe because there are still lots of calories, but it’s definitely a healthier alternative to regular caramel apples.
Here’s a list everything you need to make Honey Caramel Apples. I recommend gathering everything and reading through the whole recipe before you begin cooking. You can download a pretty PDF version of this recipe.
- 6-8 medium crisp apples
- 1 cup heavy cream
- 1 cup honey
- 1 pinch salt
- 1 teaspoon vanilla
- popsicle sticks
- waxed paper or silicon mat
- candy thermometer (this is the one I use)
- medium (4qt) saucepan
Wash and dry all of your apples and chill them in the fridge for at least 1 hour. Chilling overnight or for a few hours is even better. This is really important! Don’t skip this step because you can’t wait an extra hour to taste that caramel-y goodness.
Put the heavy cream and the salt in the saucepan. Heat over medium-high heat until the cream is steaming. Steaming means it’s almost bubbling but not quite. You’ll see tendrils of steam coming from the cream.
Turn the heat down to medium and stir in the honey. Clip on your candy thermometer and boil until it reaches 260 degrees F. This can take 30 minutes so keep your eye on the pot and give it a stir occasionally. Remove from heat as soon as it reaches 260 degrees. Stir in the vanilla.
Let the caramel cool about 5 minutes to thicken. You can give it a stir to check the consistancy.
In the meantime, take your apples out of the refrigerator and dry them off again. Stick the popsicle sticks in the stem area and place them on a pan lined with waxed paper or a silicon mat.
Check your caramel to make sure it’s cooled enough. You want it to be thick enough to make a good smooth coating on your apple. If you waited too long and it’s too thick, then return the pan to low heat and stir until it thins out.
Once you’ve got the right consistency, grab an apple by the stick. Tilt your pan to one side and swirl the apple until coated. Then place it back on your waxed paper, and repeat with the next apple.
At this point you can sprinkle your apples with nuts or chocolate chips, but I like mine plain. Refridgerate the apples for 20-30 minutes to let the caramel set then enjoy!
Note: If you end up with extra caramel you can pour that out onto your waxed paper and let it cool. Cut it up and you’ve got homemade honey caramels!
This recipe was adapted from Everyday Magazine.