4 large (or 6 small) crisp apples, chilled in the fridge for at least 1 hour
1 Cup honey- try Savannah Bee Company Sourwood Honey
1 Cup heavy cream
1 pinch salt (about 1/4 teaspoon)
1/2 tsp vanilla extract
In a heavy sauce pan over medium heat, combine cream, honey, and salt. Once warmed and whisked together, bring to a rolling boil. Reduce heat to a simmer (it should still be bubbling, but not so hot that is splatters all over). Stir and scrape sides of pot down occasionally until a candy thermometer (you should all have one by now–they cost about 3 bucks!) reaches 260 degrees.
To reach 260 degrees can take about 30 minutes, so while your caramel is cooking prepare your apples. Wash and dry them and skewer them with a popsicle stick or bamboo skewer. Place in the fridge to continue chilling until ready to use. Also line a baking sheet or cutting board with waxed paper or parchment paper and set aside.
When caramel has reached 260 degrees, remove from heat and let sit for 5 minutes, stirring occasionally. It should start thickening. You’ll have to eyeball the consistency for dipping. If you’d like to help it along you can place your pot in a bowl of ice. And if it gets too hard to coat the apples, just return it to the heat until it’s thin again.
Remove apples from fridge and dry them thoroughly with a towel. Dip in caramel, rolling and twirling each one so it gets well coated. Let excess drip off and then place on prepared sheet. Refrigerate for 10-20 minutes to set the caramel and then enjoy!