Four ingredients (including the apples). Autoimmune protocol-friendly. No dairy. No refined sugar. Amazingly delicious.
There are a few tricks to making candy (caramel is a type of candy/confection). First, mix all your ingredients while still room temperature very thoroughly. Second, use a heavy bottomed pan for even heating. Third, heat very slowly (this should take 20-30 minutes to come to temperature and if you heat it too quickly the sugar and oil will separate). Fourth, always use a candy thermometer. Fifth, don’ t leave the kitchen.
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It’s actually really easy to make and if you follow those tips, pretty foolproof. I hope you enjoy these as a Halloween or fall treat this year (and many years to come!). Happy Halloween!!!!
Caramel Apples (Dairy-Free, AIP-friendly)
Prep Time: 15 minutes plus chill time
Cook time: 30 minutes
Yield: 8-10 apples, depending on how big they are
- 1 cup honey
- 1 cup coconut cream
- dash salt
- some apples, chilled–use any variety you like to eat
- You’ll also need popsicle sticks or cakepop sticks
- Combine room temperature honey, coconut cream and salt in a medium, heavy-bottomed pan. Whisk to thoroughly combine. Attach candy thermometer to the side of the pan.
- Turn element on to medium-low. Heat until it reaches 245F (don’t go over 248F). No need to stir. Around 220F, it will start to bubble… if it looks like it’s going to bubble over (it probably won’t, but it can be nerve-racking), stir it a little to pop some of the bubbles. This should take 20-30 minutes and is pretty hands off, so be patient (but don’t leave the kitchen!).
- Once it reaches 245F (it’s helpful if you have a thermometer with an alarm), remove from the heat. Let the caramel cool down to under 200F before dipping apples (I think around 180F works best for a thick coating).
- While you’re waiting for the caramel to cool, skewer your apples with your popsicle sticks. It doesn’t really matter which end you skewer them through (I chose from bottom to stem). Also line a baking sheet with wax paper, parchment paper or a silicone liner and grease the paper or liner (coconut oil, palm shortening, ghee, lard, whatever…)
- Once the caramel is cool, dip the apples to evenly coat. Place them on your prepared baking sheet and pop the whole thing in the fridge for the caramel to harden.
- I know it’s hard, but give them at least an hour, if not two or three before you peel them off the sheet. When you peel them off the sheet, you can leave the fun little caramel lip, or you can mold it onto the top of the apples with your hands.
- The caramel is nice and sticky so if you want to roll your caramel apples into some chopped nuts (we thought pecans were particularly good), go ahead!
Variations: You can actually make this caramel into caramel cube candies. Poor into a lined and greased pan, cool completely, then cut into squares. You can also substitute half or even all of the honey with maple syrup (but I think honey ends up tasting more caramely).