GFCF Caramel Apples
1/4 cup margarine
1 cup brown sugar
1/4 cup corn syrup or brown rice syrup
1/2 tsp vanilla
1/4 cup water
5 or 6 tart apples (with sticks)
1. In medium saucepan, melt margarine.
2. Stir in sugar, syrup, vanilla and water.
3. Bring mixture to a boil and keep boiling for about several minutesuntil a candy thermometer reads 245 F.
4. Remove caramel from heat. Put a Popsicle stick in the center ofeach apple. When the mixture has stopped bubbling, swirl each applein the caramel syrup to coat. Place apples on a well greased cookiesheet to harden.
Melt the margarine
Add the rest of the ingredients (except the apples)
Use a candy thermometer
These make great caramel apples, but when Andy has had them in the past - he really didn't like biting the whole apple and the way the juice ran down out of the apple. So I thought I could just drizzle the caramel over cut up apples for him to eat.
Great idea - but it was pretty clumpy (is that a word?) and it hardened pretty quickly.
So I heated the caramel back up (it had hardened) and stirred in a little "fake milk" (I used dari free, but any milk sub will work) and it made a wonderful dipping sauce. My son is dipping apples as I type and very happy with this variation (I would take a picture, but well Andy doesn't want to be on the computer this morning).
1 comment:
That looks so yummy!
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