Caramel Apples

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5 Ingredients

Number of servings

1 cup honey
6 small red apples, cold
300milliliter double cream
1/2teaspoons salt
bamboo skewers (or thick skewers)

Nutrition per serving

27% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Wash apples and wipe well with a clean, dry towel. Push a stick into the stem end of each apple. Cover 1 baking tray with baking paper and set aside. Half fill a large bowl with iced water. Set aside.

Step 2 of 5

In a medium, heavy-based saucepan, heat the cream and salt until tiny bubbles start to form around the edges. Stir in the honey and bring to the boil. Reduce heat to a medium simmer and cook, stirring constantly with a wooden spoon, for about 15–20 minutes or until the mixture reaches about 125°C. Remove from the heat and slowly lower the base of the pan into iced water to stop caramel cooking further.

Step 3 of 5

Stir until caramel thickens enough to coat the apples. If it thickens too much, return to a low heat for a few seconds.

Step 4 of 5

Tilt pan to one side. Holding the sticks, dip apple into caramel and spin to coat. Allow excess to drip off.

Step 5 of 5

Line the baking tray with baking paper to put the apples on that have been dipped into the caramel. Allow them to set/cool.