Honey Caramel Apples

Fall is the best time of year for caramel apples.  For this healthy-ish recipe, apples are dipped in gooey Honey Caramel and rolled in fun toppings.  Bee-ware, you'll want to eat them all, but you should probably save some for the kids!

Honey Caramel Apples can get a little tricky. Follow these sweet tips for the perfect treat.  We love using protein-rich toppings like bee pollen and cashew crumbles, but we also added in some mini M&Ms because YOLO! 

10 min prep

30 min cook

30 min to rest

Ingredients

1 cup Bee Cause Honey (or your favorite)

1 cup Heavy Whipping Cream (full fat)

6 Apples (chilled)

6 Pop Sticks

Toppings 

Lemon Juice (optional)

Sandpaper

Prep

  • Start by dipping your apples in boiling water for a few seconds or use a light sandpaper to scuff up the wax.  We did both. The wax on apples makes caramel slide right off.
  • Chill the apples while you make the caramel sauce.  Refrigerating the apples will help the caramel set faster once it's on. Save room in the fridge - you can pop your apples back in to set quickly. 
  • Use a parchment paper or slip mat to cool your apples on - wax and foil are a disaster waiting to happen.

Direction

  • In a large saucepan, combine whipping cream and honey over medium heat. Bring to a boil; reduce heat and simmer until thermometer reads 260°F, about 30 minutes. Do not stir the mixture while it is simmering or caramel will granulate. 
  • Remove from heat; allow to thicken 5-7 minutes, stirring occasionally.
  • Insert a wooden pop stick into the core of each chilled apple. You can squeeze a little lemon juice into the area with the stick so the center doesn't brown, especially if you're making the Honey Caramel Apples ahead of time. 
  • Dip apples in caramel mixture or use a spatula to scoop and roll the apple to coat.  This caramel is thinner than store bought caramel squares so you might want to coat the apples twice. Let the first caramel layer cool and then scoop with a spatula to add the second layer. 
  • If desired, roll in toppings. Place on waxed paper; refrigerate or store in a cool location until caramel is set, about 30 minutes.
  • Bee sure to check with the party and make sure nobody is allergic to nuts.

Enjoy!