These caramel apples are made with a homemade honey caramel, offering a naturally sweet twist on a classic treat. The rich caramel clings perfectly to each apple, delivering a satisfying chew with every bite. A variety of crushed nuts can be added for extra crunch and flavor.
Yield:
6 caramel apples
Ingredients:
For the Caramel:
1 cup unsalted butter (2 sticks)
2 cups packed light brown sugar
1 cup honey
1 can (14 oz) sweetened condensed milk
1/4 teaspoon salt
1 teaspoon pure vanilla extract
For the Apples:
6 medium-sized apples (Granny Smith or Honeycrisp work best)
Wooden sticks (popsicle sticks or craft sticks)
Optional Toppings:
1 cup finely chopped nuts (such as pecans, almonds, walnuts, hazelnuts, macadamia nuts, or pistachios)
Instructions:
1. Prepare the Apples:
Wash and dry the apples thoroughly, removing any waxy coating to ensure the caramel sticks well. Insert a wooden stick firmly into the top of each apple, through the core. Set the apples on a parchment-lined baking sheet.
2. Make the Caramel:
In a medium-sized, heavy-bottomed saucepan, melt the butter over medium heat. Stir in the brown sugar, honey, sweetened condensed milk, and salt. Cook, stirring constantly, until the mixture reaches 235°F (113°C) on a candy thermometer (soft-ball stage). This should take about 10-15 minutes.
Personal Tip: Stir constantly and scrape the bottom of the pan to prevent burning.
3. Add Vanilla:
Remove the saucepan from heat and stir in the vanilla extract. Let the caramel cool slightly for about 2-3 minutes before dipping the apples.
4. Dip the Apples:
Hold each apple by the stick and dip it into the caramel, turning to coat evenly. Let the excess caramel drip back into the saucepan, then place the dipped apples onto the prepared baking sheet. If using chopped nuts, roll or sprinkle the caramel-coated apples in the nuts immediately after dipping, pressing gently to help them adhere.
5. Let the Caramel Set:
Allow the caramel apples to cool and set completely at room temperature for about 30-45 minutes.
6. Serve or Store:
Enjoy the caramel apples right away, or wrap each one individually in cellophane or wax paper to store at room temperature for up to 2 days.
Personal Tip: Twist the cellophane securely around the stick and tie with a ribbon to keep the caramel fresh and prevent sticking.
Why Use Honey Instead of Corn Syrup?
Using honey as a substitute for corn syrup makes these caramel apples more natural and adds a subtle floral sweetness to the caramel. Honey helps prevent sugar from crystallizing during the cooking process, ensuring that the caramel remains smooth and sticky. Here’s why honey works well in this recipe:
- Prevents Crystallization: Honey contains natural sugars like glucose and fructose, which help to inhibit crystallization, keeping the caramel smooth and pliable.
- Consistency: When cooked to the right temperature (235°F/113°C), the caramel reaches the soft-ball stage, allowing it to adhere well to the apples and set up with a slightly chewy texture once cooled.
- Flavor: Honey adds a more complex sweetness compared to corn syrup, resulting in a rich, buttery caramel with a hint of honey’s natural flavor.
Tips for Success:
-
Best Apples for Caramel Apples:
Granny Smith and Honeycrisp apples are excellent choices for caramel apples. Their firm, crisp texture holds up well under the warm caramel, and their slight tartness balances out the sweetness of the caramel. -
Temperature Control:
Use a candy thermometer and cook the caramel to 235°F (113°C). This ensures that the caramel is thick enough to coat the apples without sliding off. Undercooking may result in a runny caramel, while overcooking can make it too hard. -
Cool Slightly Before Dipping:
Letting the caramel cool for 2-3 minutes before dipping the apples helps it thicken slightly, allowing it to cling better to the apple’s surface. -
Dry Apples Thoroughly:
Make sure the apples are completely dry before dipping. Any moisture on the apple’s surface can prevent the caramel from sticking properly and may cause it to slide off. -
Wrapping Caramel Apples for Take Away Treats:
Wrap each caramel apple in cellophane or wax paper once fully set. Twist the cellophane tightly around the stick and tie with a ribbon to create a sealed package that prevents the caramel from sticking to the wrapping. This keeps the caramel fresh and makes them easy to hand out as individual treats.
A Little More Information About This Caramel Apple Recipe:
These caramel apples strike the perfect balance of sweet and tart, thanks to the pairing of rich, buttery caramel with crisp, slightly sour apples like Granny Smith. Using honey gives the caramel a more natural sweetness and a softer, chewier texture, making each bite deliciously satisfying. With a homemade caramel that’s simple to prepare and fun to work with, this recipe is ideal for adding a special touch to your special event celebrations!
Nutritional Information (Per Serving):
Calories: 450, Protein: 2g, Carbohydrates: 67g, Fiber: 4g, Net Carbohydrates: 63g, Fat: 19g, Saturated Fat: 12g, Cholesterol: 45mg, Sodium: 170mg, Sugars: 57g, Glycemic Index: High