Prep time: 10 min • Cook time: 30-60 min • Yield: 8-12 apples, depending on the size
- 2 cans full fat coconut milk– do not use a “lite” version
- 1 cup mild flavored honey
- 2 tablespoons ghee– you can also use palm shortening, pasture fed butter or coconut oil
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- 8-12 organic apples; any kind will do. I like Fugi’s.
- 1 cup coarsely chopped raw almonds, pecans or walnuts, optionals
Tools You Need
- Candy Thermometer
- Heavy Bottom Pan
- Popsicle or Cake Pop Sticks
- Combine all ingredients in a heavy bottom pan and bring to a gentle boil over medium heat.
- Keep caramel at a very gentle boil until it is a beautiful golden color which will be the firm ball stage in candy making or between 245-250 degrees on a candy thermometer. (You are actually making candy!) This could take anywhere from 30 – 60 minutes. When you see that the caramel is coming to a golden color, continue to stir with a wooden spoon so it does not stick to the bottom of the pan and continue to check temperature.
- When you reach temperature, remove from heat, transfer to a bowl, and cool for about 5 minutes then stir well. Repeat this process 2 or 3 times until the caramel becomes smooth and shiny.
- Wash well and insert sticks into apples. Dip into caramel to completely cover. If desired, roll in crushed nuts. Place on a sheet tray lined with parchment or waxed paper and let harden. You can also put them in the refrigerator to hasten the process.
Tip: For especially tasty apples, toast the nuts in a 350 degree oven until golden brown. Check every few minutes as nuts will burn very quickly.
Tip: You can make the caramel ahead, refrigerate it, and reheat in a double boiler to dip the apples. If the caramel hardens too fast as you are dipping, you can reheat as necessary in a double boiler. Dipping is easiest with the caramel is still warm.