Servings
4-6
Prep Time
5 minutes
Cook Time
30 minutes
Author:
Missy J’s
Who says you need corn syrup to make caramel? It is definitely not needed and caramel can be made without highly refined sugars. This caramel recipe is simply made with raw sugar, honey, and cream with optional vanilla. Give it a try with all of the delicious, crisp, apples harvested this fall. Don’t forget to dip your caramel apples in carob chips!
Ingredients
4-6 small apples
1 cup cream
-
1/2 cup raw sugar or sucanat
-
1/2 cup honey
-
a pinch of sea salt
-
2 tsp vanilla extract(optional)
-
Carob chips
Nuts of choice
Popsicle sticks for apples
Parchment paper
CAROB CARAMEL APPLES
Toppings and supplies
Directions
CAROB CARAMEL APPLES
Wash apples, dry them, twist off the stems, insert the popsicle sticks in the top of the apple, going halfway through. Refrigerate your apples for several hours. Having cold apples will help the caramel stick to the apples.
In a heavy saucepan over medium heat, heat up cream, raw sugar, honey, and a pinch of sea salt, stirring occasionally until it comes to a boil.
Stirring continuously, allow to boil for about 10-12 minutes (you want the thermometer to read 245-250 F. You must continuously stir. Do not walk away and leave your caramel to burn. If you do not have a candy thermometer you can drip some of the caramel into cold water to see what consistency it is once cooled. You are looking for it to darken in color and become, well, caramel like.
Once the caramel has reached temp, remove from heat and let cool and thicken for a few minutes and then stir in the vanilla.
When the caramel has cooled to around 190 F it is ready for dipping. It will not be as runny at this time, and should be able to coat the apples.
Line a plate or cookie sheet with parchment paper or a silicone mat. Pour the caramel into a deep bowl for dipping or leave in the pot if you prefer.
Remove the apples from the fridge and dip your first apple into the caramel coating the apple as quickly as possible. Let some of the excess caramel drip off. If the apples sit out too long they will form condensation and the caramel won’t stick as well. So try to be quick with each apple.
Place the caramel apples on the lined tray as you go.
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 or microwave in a bowl for 15 seconds at a time, stirring well.
Dip remaining apples and then roll, dip, or sprinkle your apples with carob chips and nuts if desired! Apples are best eaten right away! You can save any remaining apples in the fridge for a few days.
Recipe Note
