Honey Caramel Apples for Halloween
The Treat That Says It's Really Fall
Caramel apples are one of those treats that feel like a carnival or a pumpkin patch, but they're surprisingly simple to make at home. This version swaps the usual corn syrup for honey, which gives the caramel a deeper, warmer flavor and a soft, chewy bite.
Honey caramel is a little softer than the store-bought kind, so it's a dream to bite into. The trick is cooking it to the right temperature and starting with cold, clean, completely dry apples. Get those two things right and the caramel will hug the apple instead of sliding off.
Set up a toppings bar and these become a Halloween party activity, not just a dessert.
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Honey Caramel Apples
Soft, buttery, and made with real honey.
| Prep15 min | Cook15 min | Set30 min | Yield6 to 8 apples |
Ingredients
- 6 to 8 small, firm, tart apples (Granny Smith, Honeycrisp, or Pink Lady)
- 1 cup honey (we use our Beeholden Farms raw honey)
- 1/2 cup heavy cream (or full-fat coconut cream for dairy-free)
- 3 tablespoons butter (or plant-based butter), cut into pieces
- 1/2 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- Optional toppings: chopped toasted nuts, flaky salt, mini chocolate chips, crushed graham crackers, or melted chocolate for drizzling
Equipment: a candy thermometer, a heavy-bottomed saucepan that holds at least 2 quarts (honey foams as it cooks), sturdy wooden sticks, and a baking sheet lined with parchment.
Instructions
- Prep the apples. Store-bought apples have a waxy coating that keeps caramel from sticking. Dip each apple in very hot water for about 10 seconds, then rub it firmly with a clean towel until the skin looks matte. Dry completely, twist off the stems, and push a stick firmly into the top of each one. Chill the apples in the fridge while you make the caramel.
- Combine. Add the honey, cream, and salt to the saucepan over medium heat. Stir until smooth.
- Cook. Clip on the thermometer and bring to a boil. Let it cook, stirring gently now and then, until it reaches 250°F (firm ball stage), about 10 to 15 minutes. Honey scorches more easily than sugar, so lower the heat a bit if it's browning fast.
- Finish. Take the pan off the heat and stir in the butter and vanilla until glossy.
- Cool slightly. Let the caramel cool for 5 to 10 minutes, until it's around 190°F and thickens enough to cling to a spoon. Too hot and it runs right off the apple.
- Dip. Tilt the pan, dip each cold apple, and turn to coat. Let the extra drip off, scrape the bottom on the pan's edge, and roll in toppings right away.
- Set. Stand the apples on the parchment and refrigerate for 30 minutes, or until the caramel is firm.
Recipe notes: Honey caramel stays softer than corn syrup caramel, so keep finished apples in the fridge and let them sit out for 10 minutes before serving. If your caramel is too runny, return it to the heat for a few more degrees. Leftover caramel keeps in a jar in the fridge for two weeks and is wonderful warmed over ice cream.
Halloween Toppings Bar Ideas
- Classic: chopped toasted pecans or peanuts with a pinch of flaky salt.
- Spooky: dark chocolate drizzle with orange sprinkles.
- S'mores: crushed graham crackers, mini marshmallows, and chocolate chips.
- Fall spice: a dusting of cinnamon and crushed gingersnaps.
Tips for Caramel That Stays Put
- Smaller apples are easier. They're easier for kids to eat, and you get more servings per batch.
- Cold apples, warm caramel. The chill helps the caramel set on contact.
- Slice to share. For parties, cut apples into wedges, dip the wedges, and serve them on sticks or in cupcake liners.
- Hot sugar burns badly. Keep little hands and pets out of the kitchen while the caramel cooks.
- Not for babies. Honey in any form should never be given to children under 12 months old.
Make It With Local Honey
Our honey comes from hives at our Bay Area urban homestead, and its flavor shifts with the seasons, so every batch of caramel tastes a little different. Make yours with our raw local honey. Local to Fremont? Pickup is free, and we offer free local delivery to the 94536 zip code on orders of $35 or more.
Still have apples? Try our Honey Apple Crisp next.
