- 6-8 small apples
- 1 cup heavy cream
- 1/2 cup sucanat
- 1/2 cup honey
- 1/4 tsp unrefined sea salt
- nuts of choice (optional)
- popsicle sticks or lollipop sticks for apples
- muffin liners to set your caramel apples in
- Refrigerate your apples for several hours. Having very cold apples will help your caramel stick to the apples.
- In a heavy saucepan over medium heat, heat up cream to just before it starts to boil (when the bubbles just start to form on the edge of the pan).
- Add honey, sucanat and salt and stir to dissolve and bring to a boil stirring continuously.
- Stirring continuously, allow to boil for about 20 minutes (about 255 F-260 F). You must continuously stir or your caramel will burn. Do not stop stirring the entire time!
- Once the temperature has reached 260 F, carefully put the pan into a ice water bath (ice water in a large bowl) being very careful not to get any water into the caramel and pan. This stops the caramel from cooking any longer.
- Leave in the ice water bath and stir until it thickens slightly (about 10-15 seconds).
- Remove apples from refrigerator.
- Place sticks into apples and dip your first apple into the caramel coating the apple as quickly as possible.
- Put the caramel apples into the muffin liners and allow them to set.
- Work fast, the caramel can thicken up quickly. If it does, put it back onto the burner for about 10-15 seconds to thin it out a bit.
- Do remaining apples and enjoy! Apples are best eaten right away!
Adapted from Wholelifestyles