Caramel Apples
We love caramel apples any time of year, but they're especially fun to make in the fall when the days are finally turning cold.
INSTRUCTIONS
Special equipment needed: candy thermometer
Line a baking sheet with parchment paper. Push a lollipop or popsicle stick deep into each apple; go in through the stem. Fill a large bowl 1/2 full with ice 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 Fahrenheit. To stop the caramel from cooking, very carefully set the bottom of the saucepan in the bowl of cold water you prepared earlier (do not get water in the caramel). 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 thickens too much simply put the pot back over the burner for 10 seconds or so to heat it up a bit. Tilt the saucepan so all the caramel forms a pool on one side, and use your other hand to dunk and twirl each apple until it is thoroughly coated with caramel. Place each apple on the parchment-lined baking sheets and let the caramel cool and set.
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