Caramel Apples
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Caramel Apples
Caramel apples! I honestly can’t remember the last time I saw an AIP version of these that still exists online. I went hunting in my Facebook group and it seems that AIP recipe websites keep disappearing or recipe creators have been deleting these timeless gems … which seems like a pretty serious fall-dessert oversight!
So when I found this recipe hiding in my saved recipe files, there was no question … we needed to resurrect it!
Kraft Caramel Dupe
And there’s a variation if you want to reminisce about your pre-AIP days and make your own Kraft Caramel Cube dupe! Simply pour the caramel into a lined and greased pan, let it cool completely, and cut it into squares.
Variations:
- You can substitute half or even all of the honey with maple syrup, although the original recipe notes that honey gives it more of a caramel flavor.
- If you’ve reintroduced nuts or are following the Modified AIP, you can dip, roll or sprinkle your apples with chopped pecans. For Core AIP, try sprinkling them with sliced tigernuts instead.
Recipe Credit: Originally published by Dr. Sarah Ballantyne on The Paleo Mom website. The original recipe and website are no longer online and unfortunately she hasn’t reproduced it on her new site Nutrivore.com
Caramel Apples
♥ RECIPE BY: Sarah Ballantyne - Formerly "The Paleo Mom" ♥
Four ingredients. Core AIP Compliant. No dairy. No refined sugar. Amazingly delicious.
Ingredients
- 1 cup honey
- 1 cup additive-free coconut cream
- dash salt
- 8-10 apples, chilled (use any variety you like to eat)
- candy apple sticks, popsicle sticks or sturdy cake-pop sticks
Instructions
- 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 245°F (don’t go over 248°F). No need to stir. Around 220°F, it will start to bubble… if it looks like it’s going to bubble over (it probably won’t, 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 245°F (it’s helpful if you have a thermometer with an alarm), remove from the heat. Let the caramel cool down to under 200°F before dipping apples (around 180°F works best for a thick coating).
- While you’re waiting for the caramel to cool, skewer your apples with your popsicle sticks and line a baking sheet with wax paper, parchment paper or a silicone liner and grease the paper or liner (coconut oil, sustainable palm shortening, or AIP butter work here).
- 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.
- Allow them to chill 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.
- OPTIONAL EXTRAS: If you've reintroduced nuts or are following the Modified AIP, you can roll the caramel apples in chopped pecans while the caramel is still sticky. For Core AIP, try sliced tigernuts instead!
Notes
Variations: You can actually make this caramel into caramel cube candies. Pour 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 the recipe creator suggests that honey ends up tasting more caramely).