Caramel Apples


I really love caramel and had been looking for one that was refined sugar free. I came across this recipe from the Urban Poser and fell in love with the dark amber caramel sauce she had made. The pictures were gorgeous! I’m a sucker for pretty pictures. Plus, if someone goes through the trouble to make you want to lick your screen when  looking at their food (porn), then I can pretty much guarantee the recipe is worth a try.

**ingredient note:


I used this coconut milk–Golden Star. It is not organic, however, coconuts are non-GMO. This milk is available at Wal-mart, of all places, and is fairly inexpensive.




Caramel Sauce recipe

Ingredients: For full or half batch

2 (1) cans full fat coconut milk (about 1 1/2 cups) Be forewarned, gaur gum free milk splatters more.
1 (1/2) cup mild flavored honey, I used local wild flower honey
2 (1) tablespoons ghee* OR palm shortening (optional) or butter
2 (1) teaspoons vanilla extract
1/4 (pinch) teaspoon salt
1. In a medium heavy bottomed sauce pan, combine well and bring the coconut milk,  honey, choice of fat and salt to a gentle boil over medium heat. Continue to lightly boil undisturbed, anywhere from 30-60 minutes or until it reaches a nice golden amber color and about 245-250 degrees on a candy thermometer. Yep, times vary significantly depending on the width and thickness of your pot, stove, heat and many other factors. Just roll with the nature of candy making. Color is the key.Tip: If using a candy thermometer be sure that the tip is not hitting the bottom of the pan and that your ingredients are deep enough to cover at least 4 inches of the tip before it reduces down. The temp may jump around a bit as there can be “hot spots”. So you still want it to be a nice golden color no matter what the thermometer says. If halving the recipe you will need to use a pot small enough to submerse the candy thermometer deep enough to get proper readings.
2. Remove from heat and add vanilla, beating till well incorporated. Return it to the heat and cook for another 5 minutes more or as long as it takes to get to a deep golden/amber color. Stir pretty much constantly at this point with a wooden spoon to incorporate any burnt caramel on the bottom of the pan. This will also richen the flavor of the caramel.
3. Remove from heat and transfer to a glass bowl. Cool for five minutes or so then stir vigorously. Let cool again for 5 minutes or so and stir vigorously again. Do this a few times till becomes smooth and shiny. Use or cover and store. Let rest till cool enough to handle and shape as desired.
Note: If you want to make caramel candies, you will need to cook the caramel even longer after the addition of the vanilla. Let it cook till the bottom starts to burn some. Stir to incorporate into the caramel. Stir very often allowing for a few moments of rest to let some burning happen. Just know that it will burn faster toward the end. It will begin to turn a dark amber color and reach about 265- 270 degrees. At this point it is EXTREMELY hot and will burn your fingers if it gets on them. Follow final cooling instructions per the last step then pour out on to parchment paper. Let rest till cool enough to handle. Shape and wrap as desired.REMEMBER: Your caramel will cool even more as it thickens. If it becomes dull, just vigorously stir it some more till the gloss comes back.
Don’t worry if you did’t get it to quite the thickness or color you desired, you can always reheat and cook longer till it’s just perfect.
This caramel spreads/coats best while still slightly warm (when cooked to the firm ball stage of 245-250 degrees). You can also make it ahead of time and store in the fridge if you like. Just be sure to gently reheat in a double broiler until it reaches a spreadable/dip-able consistency before using.You can also melt down the “caramel candies” the same way, adding one teaspoon of water at a time till desired thickness.
Makes about 1 cup (full batch) and it’s totally worth it! Recipe halves easily, but the cooking times will vary.

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