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