Who doesn't like caramel apples? I came across this yummy recipe last year in a Rachael Ray magazine.
Making homemade caramel apples has been on my to-do list for a while now. When I saw this recipe I knew this was the one I wanted to try. Well a year later and I finally got a round to it. These taste delicious! The kids love them, the hubby loves them, I sneaked a quick taste and I love them. The honey-vanilla caramel flavor is wonderful. The only down side to this recipe is that it takes a while to cook the caramel.
Now that i have your mouth watering for these yummy apples, here's the recipe.
Honey-Vanilla Caramel Apples:
Recipe states that it makes 6 apples, this all depends on the size of your apples and how much caramel you put on each apple. I made 6, but have enough caramel left over to make about 6 more.
6 medium red apples chilled (braeburn, cortland or fuji)
1 1/2 cups heavy cream
1/2 teaspoon salt
1 1/2 cups honey
1 teaspoon pure vanilla extract
1. Line a baking sheet with parchment. Skewer each apple stem with a lollipop stick or thick bamboo skewer. Fill a large bowl one-quarter of the way with ice water.
2. In a 4-quart, heavy saucepan, heat the cream and salt over medium-high heat until steaming hot. Stir in the honey and bring to a boil, stirring occasionally. Lower the ehat to medium and continue to boil, stirring constantly, until the mixture registers 260 degrees on a candy thermometer, 30 minutes. Remove the pan from the heat and add the vanilla. Place the pan in the ice water, stirring the craeml with a wooden spoon until it"s thick enough to coat the apples without running off, about 5 minutes. (If the cramel thickens too much, return the pan to the medium heat and stir.)
3. Wipe the chilled apples dry. Working with 1 at a time, hold the apple by the stick and dip into the caramel, tilting the saucepan and twirling the apple to coat all but a 1-inch border around the stem. Place the caramel apples on the prepared baking sheet (if you want to add toppings now is the time to do it) and refrigerate for 20 minutes before serving.