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Honey Caramel Apples (some with white chocolate or nuts)



Honey Caramel Apples

I know, enough with the honey caramel, but I just couldn’t resist one more time.  Caramel apples are one of my favorites and Daughter asked me to send some caramel for her and friends after seeing the earlier recipes, so I made another batch.  This time it is not a sauce but a full caramel that you can use to dip the apples or form into squares to eat or give as candies for gifts.  

When making caramel, the temperature you cook it to determines whether it is a thin (220) or thick sauce (240) or a soft (260)or hard (300) candy.  A candy thermometer is a must, but you can get one pretty much anywhere that has kitchen equipment, including most grocery stores for just a few dollars.   

The Ingredients are very simple:  

1 cup honey  

1 cup whipping cream  

1/8 teaspoon salt  

6 apples (place them in the refrigerator the night before so they will be well chilled – it will help the caramel harden quickly so it will stick better)  

Chopped Nuts (any kind you like – I used toasted macadamia)  

Chocolate (I always use Ghirardelli Candy Making and Dipping Chocolate – this time I used the white)  

6 craft sticks  

If you don’t want to make your own caramel, you can always use ones from the store (of course it’s not nearly as good as these).  


Wash the apples well to get off any wax or dirt.  Put the sticks in each apple.    

Apples with Sticks

Make the Caramel    

Use a pan much larger than you would think, the caramel bubbles up so use a big pan.  Add the cream to the pan and over medium heat bring almost to a boil.  Add the honey and salt and cook over medium heat, stirring constantly until the temperature reaches 255-260 (if you plan on using them as candies I would go to 260-265 so they will be a little firmer).   Fill the sink with ice water and as soon as it reaches the proper temperature, immediately put the pan in the cold water being sure not to get any water in the pan.  Stir the caramel for a minute or two until it thickens but not so long that it is firm (if you try an apple and the caramel drips off, let it cool a little longer).  Take the pan out of the water and dip the apples, placing them on buttered wax paper.  If you have room in the fridge or outside if it is cooler (that isn’t really an option yet here – still way to hot) to set the caramel.    

Honey Caramel ready for dipping

Once the caramel has hardened enough to lift them off the paper, dip in the chopped nuts, chocolate, coconut, chocolate chips, etc. pressing them gently into the caramel.  If you prefer you can dip them in the add-ons immediately, but I think they look better if you let them firm up a little first, then you can press them in so it sticks better. 

Honey Caramel Apples

0 thoughts on “Honey Caramel Apples (some with white chocolate or nuts)

  1. […] sauce as a filling because I had some but you could use any filling you like. I almost used the honey caramel, but I didn’t have any made so the chocolate won.  I’ve used custard, mousse, jam, or […]

  2. […] Honey Caramel Apples […]

  3. […] some additional fillings I used some things I have made before honey caramel and honey almond paste to add to the lime ganache and Pate de Fruit.  Using the same technique as […]

  4. […] As usual, I was running behind and sent mine the last day – so sorry to the reciepients!  I had a great time making them and we did do a thorough job of taste testing before we mailed them.  Because of the mailing issue, it took me a while to decide but I ended up using my favorite sugar cookie recipe making them in a flower shaped cupcake pan filling them with nutella, maraschino cherries and honey caramel. […]

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