Which is where caramel apples come in! Not only are they GAPS legal, I made enough of them for kids to share so they weren’t quite so left out. I used the caramel recipe from Internal Bliss, the GAPS cookbook. One batch made more than enough for 15 small apples plus some leftovers that I wrapped in wax paper to have on hand Halloween night.
Any apples will do for this recipe, really. I had some small Fujis that, when covered in caramel, went from meh to AWESOME.
Joy here – I’m adding a few notes to this recipe in italics since people have been asking some questions and Kelsy made the recipe and made them the last couple times. I just made a batch and the kids are happy with the results!
makes enough for 15 apples plus leftovers
2 1/2 cups honey
1/2 cup ghee or butter
1/4 tsp salt
1 1/2 cups coconut milk
1/2 cup water
15 or so apples (I used Fujis, but any apple will do, really)
coconut oil, ghee, or butter for greasing pan
- Heat all ingredients in 3 qt saucepan over medium heat, stirring constantly until boiling.
- Continue to cook over medium heat, stirring frequently until the mixture reaches just over 250 degrees F – hard ball stage. It will bubble up when you stir it – be fearless, though. The bubbling will subside when you stop stirring. If it doesn’t, take the mixture off the heat for a few seconds to restore sanity. It will take a looooooooong time for the caramel to be ready. Everyone’s stovetop is different so yours might need to be turned up a bit higher than medium.
- In the meantime, stab all of your apples with popsicle sticks (the kind from the craft store are fine). You want the stick to be about half in the apple, half out. Also cut fifteen 4″x4″ squares of wax paper to set the dipped apples on. Also grease an 8″x8″ glass baking pan. (Getting to 245 degrees over medium heat takes a while) Because I got a thicker coating than Kelsy did, I actually used two medium ramekins for my extra caramel.
- When the mixture has reached
firm ball stage, turn down the heat so that the caramel is just simmering. You want it hot so that it sticks to the apple.hard ball stage, remove from heat.
- Make sure your apples are clean and completely dry. Dip each apple in the hot caramel, turning it so that all of the surfaces get covered. I tipped the pan so it would be deeper, then as I pulled the apple out of the caramel, I continued to turn it until the caramel moved more slowly before setting it down. Set each apple on a square wax paper to cool. Puddles will form under your apples, but the apples will still be coated and the extra caramel is delicious! To reduce puddling, store the apples in the refrigerator.
- Once you have dipped all of your apples, pour the remaining caramel into your prepared 8″x8″ pan or ramekins and stick it in the fridge. When it’s cool enough to handle, you can wrap it in little squares of wax paper or just hack off chunks and eat it.
This post is featured in the Momma’s Lounge Autumn Blog Hop and Fresh Bites Friday on Real Food Whole Health and Tasty Tuesdays, Monday Mania, Seasonal Celebration, Fat Tuesday, Traditional Tuesday, Simple Lives Thursday, Cybele Pascal, Fight Back Friday.