Caramel apples are a fun fall dessert, but most recipes use corn syrup or other weird ingredients. Not this one! You can make caramel apples only using real, whole food ingredients and they taste amazing! Here's how.
6 medium apples
1 cup heavy cream
1 cup Sucanat or other unrefined cane sugar
1/2 cup honey
4 tablespoons butter
1 teaspoon vanilla extract
Toppings such a crushed nuts or coconut (optional)
Wooden sticks for handles
- In a medium sized sauce pan combine heavy cream, Sucanat, honey, and butter.
- Heat over medium heat, stirring frequently until all ingredients are dissolved.
- Once ingredients are dissolved, cook caramel, stirring constantly, until the it reaches 245°F.
- Remove caramel from heat, add vanilla extract, and stir to incorporate.
- Line a baking sheet with parchment, a silicone baking mat, or aluminum foil. Prepare apples by inserting sticks into stem ends and placing on lined baking sheet.
- Dip and roll apple in caramel until evenly coated. Once apple is coated, remove it from caramel and allow excess to drip back into the pot.
- Place coated apple on baking sheet to cool. Repeat with remaining apples.
- Roll caramel coated apples in toppings, if desired. Place tray of finished apples in refrigerator to finish cooling.