Homemade Caramel Apples

Wash and dry apples. Put a wooden craft stick into the apples.

Put a can of sweetened condensed milk, 50 g honey, 150 g sugar in a saucepan. Cut the butter into cubes and add them. Bring to the boil over a medium heat and simmer for 5-10 minutes, stirring constantly, until it’s a thick caramel mixture.

Dip half of the apples into the caramel. Roll into your toppings of choice (e.g chopped hazelnuts or sprinkles) and/or squeeze a hearty throb into the caramel. Place caramel apples on Bacofoil® Non-Stick Baking Paper. Allow the love apples to cool a little and then enjoy.

Tip: If you like, add 2 to 3 pinches of salt to the caramel cream to have a delicious salted caramel flavour.

The caramel apples last 2-3 days at room temperature. In the fridge, the caramel becomes very crisp.