The winner of the Sweat Treat of the "every two days"!!!!!

Caramel Apples!!!

6 - 8 small apples, un-waxed, cold
1 cup heavy cream
1/2 teaspoon sea salt
1 cup honey

Special Equiptment: candy thermometer, and lollipop sticks 

1.) Line a baking sheet with parchment paper.
2.) Push a lollipop or Popsicle stick deep into each apple through the stem.
3.) Fill a large bowl 1/2 full with ice water and set aside.

In a thick bottomed, medium saucepan heat the cream and salt until tiny bubbles start forming where the milk touches the pan when it’s just before a simmer. Stir in the honey at this point. Next, bring the mixture to a boil. Now reduce the heat to an active simmer and cook, stirring constantly with a wooden spoon, for about 15-20 minutes or until the mixture reaches about 255-260F degrees. To stop the caramel from cooking, very, very carefully set the bottom of the saucepan in the bowl of cold water you prepared earlier. Make sure to take special care not to get any of the water on the caramel. Stir until caramel begins to thicken up - you want the caramel to be thin enough that it will easily coat your apples, but not so thin that it will run right off. If the caramel thickens too much simply put the pot back over the burner for 10 seconds or so to heat it up a bit.

Some may tilt the sauce pan so all the caramel forms a pool on one side, and use their other hand to dunk and twirl each apple until it is thoroughly coated with caramel. Place each apple on the parchment lined baking sheets and allow the caramel to cool and set.

Makes 6 - 8 caramel apples.

Special thanks to 101cookbooks.com!!!