Homemade Caramel Apples

How to make caramel.  How does one make caramel?   Hmmm...

I've never done anything in the way of candy making - hard ball, soft ball, it all looks so complicated (and dangerous)!  But about a week ago the craving for a giant, juicy, walnut-festooned caramel apple became so strong that I had to do something about it.

So, sitting down at the computer, I came upon recipe after recipe consisting of either corn syrup, sugar, and condensed milk, or melted caramel squares.  So much for taking pride in cooking wholesome food, at least as far as caramels go!



But then, there it was.  My dream recipe.  It looked too good to be true...
But yes, that's what it really says... honey, cream, salt.  Apples... Why, that's my kind of health food!
Here goes -

Homemade Caramel Apples

6 - 8 small apples, unwaxed, chilled

1 cup heavy cream

1/2 teaspoon sea salt

1 cup honey

Special equipment: candy thermometer, lollipop sticks (lacking these, I used dessert forks)

Line a baking sheet with parchment paper (note: do not use wax paper! The caramel will melt it).

Push a lollipop stick or fork deep into each apple - in through the stem.

Fill a large bowl 1/2 full with cold water and set aside.

In a medium, thick-bottomed saucepan heat the cream and salt until tiny bubbles start forming where the milk touches the pan - just before a simmer. Stir in the honey. Bring the mixture to a boil. Now reduce the heat to an active simmer and cook, stirring constantly with a wooden spoon, for about 15-20 minutes or until the mixture reaches about 255-260F (hard ball stage) degrees. To stop the caramel from cooking, very, very carefully set the bottom of the saucepan in the bowl of cold water you prepared earlier - taking special care not to get any of the water in the caramel mixture. Stir until caramel begins to thicken up - you want the caramel to be thin enough that it will easily coat your apples, but not so thin that it will run right off. If the caramel thickens too much simply put the pot back over the burner for 10 seconds or so to heat it up a bit.

Like the original recipe recommended, I tilted my sauce pan so all the caramel formed a pool on one side, and used my other hand to dunk and twirl each apple until it was thoroughly coated with caramel. Place each apple on the parchment lined baking sheets and allow the caramel to cool and set.

Additionally, you may roll each dipped apple while still hot in a bowl of chopped walnuts - highly recommended! =)

Makes 6 - 8 caramel apples.

Use extreme caution when making caramel apples - you will be working with dangerously hot, sticky, ingredients. It is a good idea to put on an apron and wear closed-toed shoes when making candy. Be extra, extra careful if you have children around. When making these, I was not as careful as I might have been, resulting in a horrible burn on my hand - simply use a little caution! =)

The first batch were definitely not magazine worthy in their presentation - but the caramel was exquisite.  Perfect texture, color, taste, and aroma.  This recipe is amazing.  Local honey, local non-pasteurized cream (I skimmed it just before starting!)  and Redmond RealSalt, combined with fresh gala apples and walnuts make for one delicious and truly wholesome treat.

Enjoy!

Matilda Approves.