Autumn is the time for caramel, whether as candies or caramel apples. This recipe is easy and delicious. Heck, it probably soothes a sore throat too!!
Yield: 18-24 caramels or 3-5 caramel apples
1 cup Honey
¾ cups Heavy Cream
1-½ teaspoon Pure Vanilla Extract
2 Tablespoons Butter
Combine honey and cream in a sauce pan and bring to a boil. Stir occasionally while it cooks. Continue cooking until the mixture reaches soft ball stage. The easiest way to do this is with a candy thermometer (235 to 240ºF), though you can test it with other methods.
Remove pan from the heat and immediately stir in vanilla and butter. Stir until butter is completely melted and combined. Dip apples in the caramel or pour into a generously buttered 8×8 dish or smaller if you want thick large caramels. Having your dish properly buttered is important for easy removal of the caramels once set.
Allow caramels to cool thoroughly in the refrigerator and then slice into squares. Store in the refrigerator until serving.
- Local Eats: Caramel Apples Because It’s Actually Fall Now (nyulocal.com)