Honey-Vanilla Caramel Apples

By ClaudiaJan

Ingredients

• 6 medium red apples, such as braeburn, cortland or fuji, chilled
• Ice water
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 1 1/2 cups honey
• 1 teaspoon pure vanilla extract

Details

Servings 6
Adapted from rachaelraymag.com

Preparation

Step 1

Directions:

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.

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 heat to medium and continue
to boil, stirring constantly, until the
mixture registers 260° 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 caramel with a
wooden spoon until it’s thick enough
to coat the apples without running
off, about 5 minutes. (If the caramel
thickens too much, return the pan to
medium heat and stir.)

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 and refrigerate for
20 minutes before serving.