Honey Vanilla Caramel Apples
- 6 medium apples, chilled (I like Granny Smith – use your favorite)
- Ice water
- 1.5 cups heavy cream (if you can get fresh, it’s awesome)
- 1/2 teaspoon salt
- 1.5 cups honey
- 1 teaspoon vanilla extract
Line a baking sheet with a Silicone Liner or aluminum foil sprayed with cooking spray. (I don’t recommend parchment paper as sticks on me). Skewer each apple. Place the ice in a large bowl with water, & set to the side.
In a large heavy saucepan, heat the cream & salt over medium high heat until steaming hot. Stir in the honey & bring to a rolling boil, stirring occasionally. Lower the heat to medium, & continue to boil, stirring, for 30 minutes.
Remove the pan from the heat & mix in the vanilla. Place the pan into the ice water & stir with a wooden spoon until thick enough to coat the apples. (If caramel thickens too much, return to the stovetop to thin out)
Working with 1 apple at a time, hold the apple by the stick & dip into the caramel – tilting to cover all but a 1 inch border at the stem. Place the apples onto your prepared baking pan & refrigerate for 20 minutes, or until set.