Caramel Apples *TwoWays

Just look at ’em shiny apples! It was like taking an awkward selfie (honestly, ALL selfies are awkward – they never turnout well for me…yikes). Caramel Apples – TwoWays. The more subtle Double Glazed Maple & the rich, Coconut Caramel. Both are SUPER sticky, so you won’t want to bump apples unless you plan on sharing. When it comes to sweets, this would be my ideal. The good, the not so good, and the gooey (with nuts). I’ve had my head in the clouds for the last week, so when I arrived home, I had to get my butt into gear for Halloween. I’m ‘sticking’ with tradition and converted a couple sweet family treats we loved as kids. If I had to choose one, I fell pretty hard for the Double Glazed Maple – just look at that apple SHINING (horror movie reference) through. It also happens to be one of my go-to caramels for other recipes. I keep a jar of it in my fridge to top granola, cake, pie, and fruit. It’s an easy one that tastes like a million bucks. Now, I have to show some love for Coconut Caramel too. If you like a more dense, rich caramel, than this is the one for you. Don’t be fooled by the name, the coconut flavour is actually quite light. Just a couple ways to fit in your apple for the day!

Double Glazed Maple Caramel Apples
Prep Time
10 mins
Cook Time
30 mins
Resting Time
15 mins
Total Time
40 mins
 

A Halloween classic made subtle & simple! These buttery maple flavoured, chewy caramel apples will satisfy that festive craving without putting you into a sugar-coma. Fit in your apple a day AND still have room for more goodies late into the night...mwhaha. No really, they rock!

Course: snack, side, sweet treat
Cuisine: *plant based + organic
Keyword: plant based, caramel apples, maple
Servings: 6 - 8 caramel apples
Author: thecrimsonsink
Ingredients
  • 6-8 Macintosh apples or another tart apple *clean well, twist stem off, & refrigerate
  • 6-8 clean wooden popsicle sticks
  • 2 tbsp plant based butter
  • 3/4 cup pure maple syrup
  • 1/2 cup organic brown rice syrup
  • 1/2 tsp sea salt
  • 1 tsp pure vanilla extract
  • 3/4 cup chopped pecans *roasted or raw
Instructions
  1. In a heavy sauce pan over med./low heat, add the butter. Once melted, pour in the maple syrup, brown rice syrup, and sea salt. Stir well. Bring to a rolling boil and continue boiling without stirring for about 30mins - test the caramel by dipping a clean metal spoon into the pot and seeing how quickly the caramel runs down the back of a spoon.


    *While the caramel is boiling, remove the cleaned apples from the refrigerator and place them onto a baking sheet lined with parchment paper. With the stem side up, poke a popsicle stick into the centre of each apple until the stick feels secure - about 2inches. Line up the prepared apples and place back into the refrigerator until the caramel is ready.


    **If you have room in your freezer, or can make room to fit the baking tray full of apples - this is a speedy way to cool off and set the caramel prior to the second 'dipping'.


    Place the chopped pecans onto a small plate and set aside.


    Once the caramel has boiled for 30mins, remove from the heat. Add the vanilla and stir well.


    Take the prepared apples out of the fridge and one by one, dip and roll each apple in the hot caramel. Tip the pot so the caramel runs to one side - helps with coating the entire apple in one roll. Once the apple is coated, lift it up out of the caramel and hover it over the pot to allow any excess to run off. There should be plenty of excess caramel running off, so it may take a minute or two. You can use a butter knife to scrape some of the caramel off the base of the apple. If there is too much caramel, it will pool onto the baking sheet making it difficult to remove the apple later.


    Place the caramel coated apple onto the prepared baking sheet.


    Once the baking sheet is full, place it back into the fridge for 20mins, or freezer for 7-10mins, to allow the caramel to set. Remove from the fridge/freezer and repeat - only this time after a second coat of caramel, dip the base of each apple firmly into the chopped pecans and place back onto the prepared baking sheet pecan side down - prevents sticking.


    After each apple has received a second coat of caramel and dipped in pecans, place back into the fridge for at least 1hour.


    Ready to serve. Keep refrigerated. Best when eaten within 2-3days. 

Coconut Caramel Apples
Prep Time
10 mins
Cook Time
25 mins
Resting Time
15 mins
Total Time
35 mins
 

Calling ALL caramel lovers! This is the caramel apple for you. Rich, yet lightly flavoured, I'm sure this is one happy apple.

Course: snack, side, sweet treat
Cuisine: *plant based + gluten free
Keyword: plant based, caramel apples
Servings: 6 - 8 caramel apples
Author: thecrimsonsink
Ingredients
  • 6-7 Macintosh apples or another tart apple *clean well, twist stem off, & refrigerate
  • 6-7 clean wooden popsicle sticks
  • 1/4 cup plant based butter
  • 1/2 cup organic brown rice syrup
  • 1 cup organic coconut palm sugar
  • 1 - 8oz/195ml can organic sweetened condensed coconut milk *optional - see notes below
  • 1/2 tsp sea salt
  • 1 tsp pure vanilla extract
  • 3/4 cup chopped pecans *roasted or raw
Instructions
  1. *a candy thermometer is used in this recipe.

  2. In a heavy sauce pan over med./low heat, add the butter. Once melted, pour in the brown rice syrup, coconut palm sugar, and sea salt. Stir well and bring to a gentle bowl. Stir often.


  3. Once at a gentle boil, add the condensed coconut milk and stir well. Place the candy thermometer onto the side of the pot. Allow to boil, without stirring, until the thermometer reads about 245*-248*. Once the temperature is reached, remove from heat and stir in the vanilla extract.


  4. *While the caramel is boiling, remove the cleaned apples from the refrigerator and place them onto a baking sheet lined with parchment paper. With the stem side up, poke a popsicle stick into the centre of each apple until the stick feels secure - about 2inches. Line up the prepared apples and place back into the refrigerator until the caramel is ready.


  5. Place the chopped pecans onto a small plate and set aside.


  6. Take the prepared apples out of the fridge and one by one, dip and roll each apple in the hot caramel. Tip the pot so the caramel runs to one side - helps with coating the entire apple in one roll. Once the apple is coated, lift it up out of the caramel and hover it over the pot to allow any excess to run off. You can use a butter knife to scrape some of the caramel off the base of the apple. If there is too much caramel, it will pool onto the baking sheet making it difficult to remove the apple later.


  7. Dip the base of each apple firmly into the chopped pecans and place back onto the prepared baking sheet pecan side down - prevents sticking. Place back into the refrigerator for at least 30mins, or in the freezer for 15mins to set the caramel.


  8. Ready to serve. Keep refrigerated. Best when eaten within 2-3days.

Recipe Notes

~ In this recipe, the sweetened condensed coconut milk is optional. If omitted, you will end up with a more candy-like consistency rather than creamy caramel. Also, the caramel will only need to be at a rolling boil for about 5mins - soft ball stage (235*); test by dripping some of the caramel into a small cup of ice cold water - should be pliable.

 

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