When I was a kid summertime was always family time. In our house spending time with family usually meant a trip to the fair, be it in Vancouver or in Calgary to spend time with my aunt, uncle and cousins. Subsequently, every trip to the fair warranted a candy apple, no questions asked. Apples enrobed in a chewy caramel coating used to be one of my biggest weaknesses. In recent years, spending time with my cousin Sam, who is practically my sister, meant that every time we passed a Rocky Mountain Chocolate Factory, we were getting caramel apples. An apple a day keeps the doctor away, right?
As of late, my caramel sweet tooth has faded, but these paleo caramel apples are a healthier (and tastier, if I do say so myself) little blast from the past that makes for a fun fall afternoon with friends.
The paleo caramel in this recipe can be (and will be!) used for many other recipes and treats to come, but this small batch makes 2-4 apples. The addition of the vanilla bean makes for a more mature adult caramel, as the seeds pop and give the caramel texture and flavour that generic corn syrup and vanilla extract can't really compete with. So call up your friends and make sure to have them bring a boat load of toppings to create fun crunchy apples! Happy Caramel Appleing :)
Paleo Caramel Apples
Makes 2-4 apples
- 3/4 cup coconut sugar
- 5 tbs coconut milk (the thick part of the can)
- 1 1/2 tbs grass fed butter
- 1 tsp Himalayan Pink Salt
- 3 tbs honey
- Vanilla bean, split and scraped
In a small sauce pan, mix all ingredients.
Place over medium-high heat and stir until mixture is bubbling and boiling. Reduce head to medium and attach candy thermometer. Let sit, stirring occasionally, until the caramel reaches 240 degrees.
Prepare your apples by placing a wooden popsicle stick directly where the stem is. (don't forget to wash them first!) Prepare a shallow bowl with additional toppings if desired.
Remove from heat and pour into a small glass bowl. If using immediately, let the mixture cool until the bubbles have settled and the caramel has thickened.
Roll apples in caramel and extra goodies if so desired. Let set on parchment paper. If using caramel later, caramel keeps uncovered at room temp for 2 days.
To reheat, place the glass bowl in a saucepan filled partially with water over low-medium heat. Caramel will soften in a few minutes, making for easy apple dipping.
*Optional topping combos*
English Toffee - Chopped slivered almonds, chopped dark chocolate
Tiger - Dip in dark chocolate, then swirl white chocolate on top
Coco-Caramel - Tip bottom of caramel apple in shredded coconut, roll sides in chocolate shavings