I realize that caramel apples may not exactly be what comes to mind when you think of quick sweets to prepare, but trust me- this recipe is easy. And tooth-achingly delicious. And- because you use honey instead of sugar- quite possibly good for you. Let’s get started, shall we?
First, you need apples. I had small fuji apples on hand, but feel free to use any apples of your choice. Golden delicious, granny smith… indeed, if you like the combination of sweet and tart, try going with a good crispy green apple. Make sure your apples are cold. This recipe made me around six caramel apples- but I like to lay my caramel on thickly.
Then get your other ingredients in line: a cup of heavy cream, half a teaspoon of kosher salt, and a cup of honey. Oh, and some good sturdy popsicle sticks. That’s it. Didn’t I tell you this would be easy?
Line a baking sheet with parchment paper or a Silpat mat (I used the latter). Spear each apple through with a popsicle stick, and set aside.
In a heavy saucepan, heat the heavy cream and kosher salt just until tiny bubbles start forming. You’ll want to use medium-low heat for this. Do not bring this to a boil. Not yet, anyway. Stir in the honey gently- then bring to a boil. Once it boils, reduce heat and simmer for about 15 minutes. If you have a candy thermometer, you want it to reach 250F degrees, or until nice and thick but still quite liquid. Remove from the heat immediately.
Dip each apple in the caramel. Optionally, roll the apple in some chopped nuts after doing so. Place on your parchment-lined baking sheet, and let set. It doesn’t take very long to set. Mmmm.