Caramel Apples

cooking the cream and honey
cooking the cream and honey
ready to dip
ready to dip
dip, dip, dip 
After visiting a local orchard and reading the ingredient list for their caramel apples, I knew there had to be a better, healthier caramel that would not contain hydrogenated oils (including soy) and preservatives.  I found a wonderful recipe and it si super easy!
for a single batch (I doubled it and had enough caramel for 7 large apples)
1 c. heavy cream
1 c. honey (can sub agave nectar or maple syrup)
pinch of sea salt (I make it a big pinch — I think that hint of salt is essential
Bring cream to an almost simmer over medium heat.  Add honey and salt.  Keep on medium heat and let it cook until temp reaches 255-260.  This will take awhile–20 minutes or so.  Stir occasionally and keep an eye on the temp.  You don’t want to go past 260.
Remove from the stove and carefully set the pot into a bowl with cold water so that the caramel starts to thicken and cool.  Dip away.  Put the apples onto wax paper sprayed or brushed with oil.  These babies really stick.  I practically needed a shovel to get these off the plate.  We also sprinkled some with nuts and some with sprinkles.

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