Salted Caramel Apples

Caramel apples bring out the inner kid in me!  Traditional caramel is just sugar and cream.  However, most candy making caramel recipes require a little extra bit of invert sugar, such as corn syrup, to keep the right consistency of caramel at room temperature.  I was about to try substituting some brown rice syrup from my pantry for corn syrup when I found this simpler recipe of only 3 ingredients.  Could it be true caramel made from honey, cream, a bit of salt could really make a caramel taste as good as caramel made from butter, sugar, and cream (with a dab of invert sugar)?  The answer is a resounding yes from an audience of professional taste testers (aka friends who had eaten their fare share of caramel in their lifetimes).  I loved this recipe, but I must confess there is a small catch.  Unlike most caramels where the sugar mixture is boiled and left untouched until reaching the 260 degrees "soft ball stage" on a candy thermometer, this recipe requires constant stirring over the stovetop until the required temperature is reached.  This is a LOT of stirring (I will not lie).  A labor of love if you will, for your loved ones.   I am so happy to have found a new cooking method but will confess that I'm not opposed to traditional sugar and butter in a pinch either.  Happy Halloween!

One year ago: Walnut-Almond-Pistachio Baklava
Two years ago:  Salted Caramels

Salted Caramel Apples

Adapted from 101 Cookbooks

1 dozen small organic Granny Smith apples (unwaxed)

1 cup heavy cream

1/2 teaspoon sea salt

1 cup clover honey (I used Trader Joe's brand)
Flake finishing salt (such as Maldon) to sprinkle

In a medium saucepan heat the cream and salt and stir until combined.  Stir in the honey and bring to a boil.  Simmer and stir constantly for about 30- 40  minutes or until the mixture reaches 260F degrees (soft ball stage on your candy thermometer. Carefully set the bottom of the saucepan in the large bowl of ice cold water to stop caramel from overcooking.  Stir until caramel begins to thicken - a dipping consistency (see photo).   If the caramel thickens too much, reheat the pot over the burner.

Dip each apple until thoroughly coated with caramel. Place apples one by one on a parchment lined baking sheet.  Sprinkle with flake finishing salt.  Allow to cool and set before serving.