Hello October.

Honey-Vanilla Caramel Apples

What says autumn more than carmel apples? I was craving them, but decided to get fancy and make our own. Eliza and I decided on a yummy looking recipe, which can be found here at Rachel Ray Magazine, that used honey and heavy cream as ingredients for from-scratch carmel.

Honey-Vanilla Caramel Apples

Eliza was an amazing assistant. She really loved stabbing the apples (we didn’t buy candy sticks, so we just used chopsticks). She’s also an expert pourer and is learning about fractions from our measuring cups (cooking can be a learning opportunity too!). The recipe calls for 1/4 teaspoon of salt, so I asked her to find the “one quarter” spoon.

“There are four quarters in a dollar,” Eliza said. “So does that mean it this one with the four on it?”

Way to go, E.

There is about a half and hour of constant stirring for the carmel, so I recommend having something to read handy.

We don’t have a candy (or meat) thermometer, so I had to guesstimate when to take the carmel off.

Honey-Vanilla Caramel Apples

We had trouble getting the carmel to thicken enough to stay on the apples, so I just kept scooping the carmel that dripped off back onto the apples. It didn’t even harden all of the way after being refrigerated forever, so I just spooned the lost carmel back on right before eating.

Honey-Vanilla Caramel Apples

Next time we might just use the carmel for dip. Less messy, for sure.

The honey flavor of the carmel is really amazing.

Honey carmel + honey crisp apples = most delicious thing ever.

Honey-Vanilla Caramel Apples

What food reminds you of fall?