Caramel Apples


  • medium apples
  • 1 cup 
    BeeMaid honey
  • ¾ cup 
    heavy (whipping) cream
  • 2 Tbsp. 
  • ¼ tsp. 
    sea salt
  • red food colouring 
  • ½ cup 
    one of crushed nuts, candy pieces, sprinkles (optional)
  • popsicle sticks


Whisk BeeMaid Honey, cream, butter and salt in a saucepan over medium-high heat until it begins to bubble, then reduce the heat to medium. Stir in food colouring - until you get the colour you want.

Continue whisking the caramel to prevent scorching and prevent it from bubbling up. Continue to cook until it reaches a temperature of 260 F. The bubbles should be small and should cover the surface of the pan and the caramel should be thickened. Takes about 25 minutes.

Prepare an ice bath. Pour the honey caramel into a mixing bowl and place the bowl in the ice bath, taking care not to splash water into the hot caramel. Stir the caramel until it is uniformly cooled and it begins to thicken just a bit.

Plunge a wooden stick into the core of your apples and roll them, in the caramel until uniformly coated. If you want, then roll them in chopped nuts, candy pieces, sprinkles etc and place them on a piece of parchment paper to cool completely.