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.