No Corn Syrup Caramel Apples
These delicious caramel apples deliver that nostalgic, sweet autumn treat with natural ingredients and zero corn syrup. Using honey instead of processed sweeteners, you'll create a perfectly glossy, stretchy caramel coating without any artificial additives.
Equipment
- Candy thermometer
- Heavy-bottomed saucepan
- Parchment Paper
- Baking Sheet
- Wooden or Popsicle Sticks
Ingredients
Apples and Preparation
- 6-8 medium apples Granny Smith or Honeycrisp work beautifully
- wooden or popsicle sticks
Caramel Coating
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/3 cup honey natural alternative to corn syrup
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 tbsp water
Optional Toppings
- chopped nuts
- chocolate chips
- coconut flakes
- crushed cookies
Instructions
- Wash and thoroughly dry your apples. This step is crucial – even a small amount of moisture can prevent the caramel from adhering properly.
- Remove the stems and insert wooden sticks or popsicle sticks about halfway into the top of each apple.
- Line a baking sheet with parchment paper and lightly grease it with butter or cooking spray.
- In a medium heavy-bottomed saucepan (preferably light-colored so you can monitor the caramel's color), combine granulated sugar, brown sugar, and water.
- Heat over medium heat, stirring gently until the sugar dissolves completely. Once dissolved, stop stirring and allow the mixture to come to a gentle boil.
- Clip a candy thermometer to the side of your pan (it shouldn't touch the bottom). Let the sugar mixture cook undisturbed until it reaches 320°F (160°C), which usually takes about 8-10 minutes. You'll notice it turning a beautiful amber color.
- Once your caramel reaches the proper temperature, carefully add the butter and stir until melted. The mixture will bubble vigorously – this is normal!
- Slowly pour in the heavy cream while continuing to stir. Add the honey, vanilla extract, and salt, then stir until completely incorporated and smooth.
- Continue cooking the caramel until it reaches 245-250°F (118-121°C), the "firm ball" stage. This typically takes another 5-7 minutes.
- Remove the caramel from heat and let it cool for about 5 minutes – it should thicken slightly but remain pourable.
- Holding each apple by its stick, dip it into the caramel, rotating to coat completely. Allow excess caramel to drip back into the pot before placing on your prepared baking sheet.
- If desired, immediately roll the dipped apples in your chosen toppings while the caramel is still warm and sticky. Work quickly as the caramel will begin setting within minutes!
- Allow the caramel apples to set completely at room temperature for about 30-40 minutes, or speed up the process by refrigerating them for 15-20 minutes. The caramel should firm up but remain chewy.
Notes
- For best results, make sure apples are completely dry before dipping
- Bring butter and cream to room temperature before adding to prevent caramel from seizing
- For a dairy-free version, substitute coconut cream for heavy cream and coconut oil for butter
- You can replace honey with pure maple syrup for a different flavor profile
- Store in the refrigerator for up to 3 days, letting sit at room temperature for 15-20 minutes before serving
- Bring butter and cream to room temperature before adding to prevent caramel from seizing
- For a dairy-free version, substitute coconut cream for heavy cream and coconut oil for butter
- You can replace honey with pure maple syrup for a different flavor profile
- Store in the refrigerator for up to 3 days, letting sit at room temperature for 15-20 minutes before serving
Nutrition
Calories: 325kcalCarbohydrates: 58gProtein: 1gFat: 12gSaturated Fat: 7gCholesterol: 35mgSodium: 85mgFiber: 3gSugar: 52g
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