Fall Treats: Honey Caramel Apples

A favorite from my first blog that makes a great treat for fall and Halloween. This recipe is a "no high fructose corn syrup" caramel apple recipe since it uses honey instead of corn syrup.

You will need:

1 cup brown sugar
1/2 cup butter (1 stick) cut into pieces
1/2 cup honey
1/4 cup heavy whipping cream
5 - 6 apples, I like Granny Smith
wood sticks
candy thermometer

Prepare apples for caramel dipping:
Remove stems from apples and insert stick into stem end.

For store bought apples, the wax coating will need to be removed so the caramel will stick.
Heat a large pot of water to a boil. Dip each apple for 3 seconds in boiling water, repeat so that each apple has been dipped twice. If you have non store bought apples there is no need to dip.
Let apples cool back to room temperature. This process may leave brown tinted skins, don't worry, it won't affect flavor or color inside the apple.

Prepare the caramel:
Combine first 4 ingredients in a small heavy-gauge sauce pan.
Stir constantly over medium-high heat until mixture reaches 248 degree firm-ball stage.
Tip: use the cold water test in addition to a thermometer.
Remove caramel from heat and let cool for 5 minutes until it thickens slightly if needed.
While caramel cools, grease wax paper with butter.

Holding apples by the stick, dip and roll apples in caramel until nicely coated.

Place apples on wax paper to cool.
Use a spoon to drizzle extra caramel over apples if desired.
Store caramel apples in the fridge, take out about 10 minutes prior to eating.

Suggestions:Add jimmies, nuts, chocolate or peanut butter drizzle.