Made with whole ingredients, you’ll never want to eat caramel apples any other way again! These are probably the simplest caramel apples you’ll ever make!
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| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1/2 cup butter
- 1 cup full-fat unsweetened coconut milk
- 1 cup pure maple syrup
- dash salt
- 5 apples (Granny Smith are best but I only had Fuji when I made this, and they turned out great!)
- little bit of lemon juice to baste apple
Ingredients
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Instructions
- Add all ingredients to a large saucepan, and cook on medium heat until it reaches 220-230 degrees, or until the caramel is a "paste" type texture. **Please see note
- Cut apples in half, and using a melon baller, scoop out the seeds, and some of the apple flesh (you want room to pour in the caramel). Baste the flesh of the apple with a bit of lemon juice to keep it from turning brown, but then dry the inside part where the caramel will go with a paper towel--this will keep the caramel from slipping off. Once caramel is ready, pour it into a large glass measuring cup with a spout, then pour caramel into each apple, filling to the brim. Place in fridge until cooled. Then cut into slices (if desired) and enjoy!!
Recipe Notes
It seems there is a lot of variability between thermometers. Instead of paying too close attention to the temperature, look closely at the consistency of the caramel. It needs to be thickened before you remove it from the heat! If it's not a thicker texture, it will not set correctly.
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Emily says
Sounds so yummy! I will let you know how mine turn out once it gets a little cooler:-) My A/C is junk!
Sarah @ RevolutionaryMom.com says
This is such a great idea! I love caramel apples!
Mary says
This looks absolutely delicious, but is there an alternative for the coconut milk? Coconut and I do not get along well at all. Not allergic exactly, but there’s something in it that makes me *itch*; although organic refined coconut oil and coconut extract are all right, coconut water, coconut milk (both canned and boxed) and baking with coconut flour, not so much.
radlandon says
Can you do dairy, if so, you can use regular milk! I’m nt sure if almond milk would work?
SunnyCO says
Have you tried different brands? The Thai brand makes me horribly ill while the Native Forrest I can eat.
Jerica says
Ok.. I followed this to the letter.. not sure what happened but it stayed “milky” and never hardened. While it was warm it tasted amazing.. but once it cooled it tasted like only coconut milk. I use the best ingredients/brands – I don’t know what happened – help!
radlandon says
It may not have been cooked long enough–it needs to be a kind of “paste” texture before you remove it from the heat…so sorry it was runny! It sounds like it just needed to be cooked longer. Sorry!
Holly @ Your Gardening Friend says
THESE LOOK SO DEE-LICIOUS! What a perfect recipe for the fast-approaching fall.
sarah says
Is it canned coconut milk or boxed?
radlandon says
Canned!
Kristy says
Is there a substitute for the butter I could use? I cannot eat any dairy and this sounds so yummy!….
radlandon says
I have not found a good substitute yet, although some other readers mentioned trying palm shortening. I can’t confirm the success, yet, though! Please let me know if you try it and if it turns out!
Kerry says
Hi – what’s the approximate cook time? Thanks!
radlandon says
20-25 minutes
Lindsey says
I made these and only substituted regular whole milk for the coconut milk, which shouldn’t have an effect on the texture, but it turned out with a grainy texture, rather than smooth. Any idea what went wrong? Would cooking on too high of a temp maybe cause the butter or milk to coagulate and not blend in smoothly?
radlandon says
Yes, if the temp is too high it can cause that too happen!
jenni says
The whole milk also has a much lower fat content, which will affect the outcome as well.
Melody says
Followed this recipe exactly and it’s runny/drippy and never set. So bummed. They looked so good, but I’m not sure how to remedy at this point.
radlandon says
Hi, Melody. What was the consistency like when you took it off the burner? It should have been a paste-like texture before removing it from the heat. You can try pouring the caramel back into a sauce pan and reheating it until it hits that consistency. It may not be perfect, but it should thicken up some…so sorry it didn’t turn out for you. =(
Melody says
Ok, back in business! Realized it was way too runny when I took of the burner for the first time. Scooped it all out and put back in pan. Stood over it stirring for about 15 minutes and it finally thickened up. Thank you for your help! 4 year old is drooling and house smells wonderful!
Rebecca says
Anyone find an alternative to butter I can’t have dairy . Thank you
Joette says
Would ghee work instead of butter?
radlandon says
I have not tried making caramel with ghee before–it’s worth a try! Or you could Google it to see if others have tried it? Sorry I’m not more help!
Joette says
I used the ghee and it is delicious! So for those looking for a butter alternative use ghee. It is easy to make at home and is a great butter substitute. You remove the milk proteins from butter by heating it. Thanks for the recipe!
Amy says
Oh I am going to try it with coconut oil!