Caramel apples are icons of fall. I remember going to the Texas State Fair with my dad each October, saying “hi” to Big Tex and eating a big caramel apple (along with assorted exotic deep-fried foods). The other day when I looked around for a caramel apple recipe, I only found ones with corn syrup and/or white sugar so I decided to develop my own recipe using whole cane sugar and maple syrup instead of the refined sweeteners. The result? Ooey, gooey caramel with deep rich flavor draped around a crisp sweet apple. They really are fantastic.
I made the apples with a variety of coatings. If you’re a coconut fan, you must try the toasted coconut caramel apple. The flavor combination made me do a little dance around the kitchen. My kids suggested crushed chocolate chip cookies and they were fabulous as well. Maybe someone can take this recipe and start selling organic caramel apples at a fair. I’ll be the first in line.
Caramel Apples
makes about 10 caramel apples
2 cups heavy cream
2 cups organic whole cane sugar or sucanat
1/2 cup maple syrup
2 tablespoons unsalted butter
pinch of sea salt
10 apples, washed and dried
Toppings such as toasted coconut, peanuts, pecans, etc. (optional)
Whisk all ingredients together in a large saucepan over medium heat. Simmer until the caramel thickens and reaches 245ºF. While the caramel is cooking, pour toppings into bowls and insert craft sticks into each apple. Line a baking sheet with parchment paper. As soon as the caramel reaches 245ºF remove from heat and begin quickly dipping apples into the caramel (and then toppings, if desired) and placing them on the parchment lined baking sheet. It’s important to work quickly because the caramel will harden as it cools. Cool caramel apples for at least 15 minutes before serving. Best eaten within a few hours of preparation.
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I rave about myself every night at the dinner table, “Honey, can you believe I made this??” And it’s all thanks to you!! (and teaching me that organic butter is welcomed and embraced! No more fat free, yay!!
{ 31 comments… read them below or add one }
these are simply gorgeous! i am trying these with the kids this weekend. pumpkin carving and caramel apples. it doesn’t get much better than that!
Truly beautiful! What gorgeous pictures… and so creative!
Blessings-
Amanda
I am thrilled you did these! I am totally making these this weekend. I was just waiting for a Deliciously Organic version! Hope you had a great trip. Looks like you did, darling!
xo
Hey Carrie – Where do you get the caramel apple sticks? Did you have to order them? I am going to pop by Michael’s this week, but I was just curious what you did…
Thanks dear! Molly
Hey Molly, I bought them at Michael’s in the “food” section.
Wow! Leave it to you to make me suddenly NEED a caramel apple. This recipe looks so easy, and the pictures so incredibly tasty I think I might even try to make this desert while I’m on the road in MI. Best part is, the Michigan apples!
xoxo,B
I too would love to stumble upon these at the market or a fair. That addition of cream must make for a lovely soft caramel. Delish!
Oh how delicious are these? Yum, Carrie!
Yummy! And so pretty, too!
So beautiful! I want to make it my mission to finally make my own caramel apples this fall and this is the recipe I now want to use
Thanks for sharing!
Yum!
I love them on the tart pan!
And I just completely butchered these…linked to you as I chronicled my stupidity.
http://theonewithallthekids.blogspot.com/2010/10/see-this-is-my-salvation-right-now-and.html
Your post was hilarious! Thanks for the link.
Those look so good Carrie! I wonder if I could switch out the butter for coconut oil and make it vegan? I tried another vegan recipe the other day and it flopped. So I think I will try yours this weekend. Sounds like the wedding was a wonderful day. Dispite the rain…
I bet you could switch out the butter, I don’t see any reason why it wouldn’t work. Let me know how it turns out if you try it!
Oh how autumn-y! How Halloween-y! I can envision this caramel not even making it onto apples …
Can’t wait to get your cookbook (having it delivered to my parents in Iowa) … Also love your website’s new look! xx
Great shot. These look sensational!
Thank You!!
Can’t wait to try these this weekend! They look delicious
yum! I wonder if I could sub coconut palm sugar for the organic whole cane sugar? Anyone know? It might be more brown sugar-y but that might be a good thing, right? My kids are going to love these! Does the caramel set up too much to use as caramel apple dip?
I’m not sure if palm sugar will turn grainy or not. This recipe is too hard for a caramel dip, but here’s my favorite recipe. Enjoy! http://deliciouslyorganic.net/banana-ice-cream-with-salted-maple-caramel-sauce/
While I was waiting for the site to come back up, I was thinking about some frozen fruit I dipped in a dark chocolate/coconut oil mixture over the summer and started thinking about how these would be if I did that after the caramel was set. I’m definitely going to try these!
That’s a great idea!
Do you have an idea what I could use instead of heavy cream? We have to be dairy free.
I think a thick coconut milk such as Native Forest would be a good substitution (http://www.amazon.com/gp/product/B001HTJ2BQ?ie=UTF8&creativeASIN=B001HTJ2BQ&linkCode=xm2&tag=deliciorgani-20) I haven’t tried it, but if you do, please let me know how it goes!
My husband hates sucanat. Do you think coconut sugar would work ok?
I’ve never tried it. If you do, let me know how it goes!
Hey Jennifer, how funny my husband doesn’t like the taste either! I have a hard time getting coconut sugar to dissolve even when heated. Have you tried rapunzel sugar yet? It taste so much better then sucanat (in my opinion of course)
Do you think the cream off the top of a coconut milk can would work in place of heavy cream & coconut oil instead of butter to make these vegan? Thank you!!
I think the coconut milk will work, but I’m not sure about the butter. Caramel can be a tricky thing and I’ve never tested this with coconut oil. If you give it a try, let me know how it goes!
Just picked up some honey crisp this morning. Thanks so much for sharing this delicious recipe with us all
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