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Friday, November 18, 2011

Dairy Free Caramel

Caramel Apples
1 cup grade B maple syrup
1 ¼ cups coconut cream
½ teaspoon celtic sea salt
apples, sliced, for dipping
  1. Heat syrup in a saucepan until tiny bubbles form around the edges --a very low simmer
  2. Continue heating agave this way for 8 minutes (reduces water content of the syrup)
  3. Add coconut cream and salt, then bring mixture to a boil
  4. Reduce heat to an active simmer, continue to simmer actively for 10 minutes :-) Whisking every now and then.
  5. Remove mixture from heat when the caramel reaches a darker nutty color
  6. Place saucepan in fridge and let it cool and thicken for 2-3 hours
  7. Place a large bowl of apple slices on the table

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