It’s Fall, Y’all, and you know what that means…
Crisp Autumn air, pumpkin spice everything, sweaters and caramel apples ❤️.
It will probably be a little longer before we have sweaters and crisp air here in central Florida, but a girl can dream. Regardless of where you live, in honor of all things Autumn, I‘ve been pulling out some of my favorite fall recipes, Thyroid Friend-ified. Today I’m presenting a super simple, 3 ingredient, Salted Caramel sauce with Granny Smith apples (Caramel Apples, Baby!). AIP, Paleo and Vegan
Not just reserved for apples, try this caramel sauce on coconut milk ice cream, pumpkin spice panna cotta or any goody you can think of. When its warm, the sauce is smooth and runny, but as it cools it thickens and becomes a soft and chewy caramel.
3 INGREDIENT SALTED CARAMEL APPLES
Ingredients:
3/4 cup Coconut Cream
1/2 cup Coconut Sugar
Sea Salt (& Maldon Salt if your fancy)
2 Granny Smith Apples
Directions:
Place coconut cream, coconut sugar and 2 pinches of sea salt in a saucepan and bring to a simmer over medium heat. Stirring to dissolve the coconut sugar.
Once simmering, set heat to low and reduce for 10 minutes, stirring every few minutes.
Remove from heat and let cool to room tempature.
Place parchment paper on a plate. Slice Granny Smith apples, dip in caramel sauce and place on the parchment lined plate.
Dust caramel apples with a few flakes of salt, refridgerate for 1 hour and enjoy
