Coconut Caramel Apples
Halloween always reminds me of caramel and candied apples which were a must at parties. This recipe is a slightly stepped up version of this childhood treat: homemade caramel infused with coconut milk and heavy cream and butter...the way caramel should be made.
- 2 cups sugar
- 1/2 cup water
- 1/4 cup light corn syrup
- 1/4 cup coconut milk
- 1/4 cup heavy whipping cream
- 2 T. butter
- pinch of salt
- 6 apples wooden sticks
- chopped nuts, candies or whatever you want to sprinkle on your apples!
- 6 oz Chocolate Candy Coating, preferably dark chocolate), cut into pieces
- 6 oz White Confectionery Coating, cut into pieces
Wash apples and allow to dry thoroughly before starting this recipe. Caramel does not stick to wet or moist apples. When ready, poke a wooden or plastic stick into each apple and place on a teflon cookie sheet or wax paper covered pan.
In a small saucepan over medium-high heat, bring the sugar, corn syrup and water to a boil, stirring well at first to dissolve the sugar. Add coconut milk and heavy whipping cream. Turn down the heat to low and cook until the liquid is deep amber in color, about 12 minutes, swirling the pan occasionally to ensure even cooking. Remove the pan from heat. Very carefully (the mixture will bubble), stir in the coconut milk, whipping cream, butter and salt and gently whisk until smooth.
While caramel is hot, carefully dip apples into caramel coating as much or as little of the apple that you prefer. Roll in nuts of yuour choice or other toppings/sprinkles. Finish apples off by drizzling white and dark/milk chocolate and another sprinkle of nuts.
Place chocolate coating in microwave safe dish and microwave at medium power. Stir at 30 second intervals until melted and smooth, about 2 minutes. Use a spoon to drizzle chocolate on apples so chocolate runs down sides but doesn't completely cover caramel and nuts. Allow to harden before repeating process with white confectionery coating, drizzling over apples to allow some caramel and chocolate to show