I absolutely love this time of year. Although we don't really get four season here in Phoenix, the weather is definitely changing. And while some of you are enjoying freezing snowstorms, we are fully enjoying are near 60 degree weather here. To me that is the perfect temperature to enjoy a pumpkin spice latte, and bust out those tall boots I love so much but rarely get to wear. Usually that also means an abundance of sweet treats constantly being placed in my oven, warming the house and creating aromas that words can't describe. But, this year is a bit different.
We now have Emory on a completely gluten and sugar free diet, and eat a mostly grain free diet as well, which means there is not a whole lot of baking going on, and what little I do mostly consists on honey and almond flour. Don't get me wrong, I love the way we eat, but I am not super confident in baking with these ingredients and always having great results. It is hard to mimic flour and sugar in the same way. But this recipe for Honey Caramel tastes exactly like it was made with sugar, but with a deeper flavor. It still uses heavy cream so it is delightfully indulgent, and perfect when slathered all over a nice tangy apple.
Honey Caramel Apples
I used 101 cookbooks recipe for her honey caramel and loved it, but I think I will try sprinkling my caramel with some extra sea salt next time around.
6-8 small apples, cold, unwaxed (I accidently had waxed apples I think, hence the caramel not sticking to the apples)
1 cup heavy cream
1/2 teaspoon sea salt
1 cup honey
*Candy Thermometer & Lollipop sticks*
Line a baking sheet with parchment paper. Push a lollipop or popsicle stick deep into each apple- in through the stem. Fill a large bowl 1/2 full with ice and water and set aside.
In a medium, thick-bottomed saucepan heat the cream and salt until tiny bubbles start forming where the milk touches the pan- just before a simmer. Stir in the honey. Bring the mixture to a boil. Now reduce the heat to an active simmer and cook, stirring constantly with a wooden spoon, for about 15-20 minutes or until the mixture reaches about 255-260 degrees F. To stop the caramel from cooking. Very, very carefully set the bottom of the saucepan in the bowl of cold water you prepared earlier - taking special care not to get any of the water in the caramel mixture.
Stir until the caramel begins to thicken up - you want the caramel to be thin enough that it will easily coat your apples, but not so thin that it will run right off. If the caramel thicken too much simply put the pot back over the burner for 10 seconds or so to heat it up a bit. Twirl your apples in the caramel and set on the parchment lined baking sheets. Allow the caramel to cool and set.