Instructions

1. Refrigerate your apples for several hours. Having very cold apples will help your caramel stick to the apples.
2. In a heavy saucepan over medium heat, heat up cream to just before it starts to boil (when the bubbles just start to form on the edge of the pan).
3. Add honey, sucanat and salt and stir to dissolve and bring to a boil stirring continuously.
4. Stirring continuously, allow to boil for about 10-12 minutes (you want the thermometer to read 248º F). You must continuously stir or your caramel will burn. Do not stop stirring the entire time!
5. Once the temperature has reached 248º F, carefully put the pan into an ice water bath (ice water in a large bowl) being very careful not to get any water into the caramel and pan. This stops the caramel from cooking any longer.
6. Leave in the ice water bath and stir until it thickens slightly (about 10-15 seconds).
7. Remove apples from refrigerator.
8. Place sticks into apples and dip your first apple into the caramel coating the apple as quickly as possible.
9. Put the caramel apples into the muffin liners and allow them to set.
10. Work fast, the caramel can thicken up quickly. If it does, put it back onto the burner for about 10-15 seconds to thin it out a bit.
11. Do remaining apples and enjoy! Apples are best eaten right away!