For the last few months I’ve been gluten free and dairy free. Our youngest son, currently 10 months, had horrible eczema and as long as I avoid gluten and dairy, he’s fine. (Click here to read more about our eczema journey.) It’s definitely been challenging not having dairy- I love cheese and butter! But as with anything in life, it’s a growing experience and I’ve been trying new methods and learning to cook without dairy and been good for me.
One treat in particular, I crave every fall and I wasn’t sure I would get it this year:
I was pretty excited when these babies turned out good. I got rave reviews from the family: “Ohhhhhhh, caramel apples!!”
And yes, they enjoyed eating them.
This recipe is simple and easy, it just takes time.
Dairy Free Caramel Apples
1 cup honey
1 cup coconut cream, from about 2 cans (the thick top part of a can of chilled coconut milk)
6 granny smith apples
6 popsicle sticks
Several hours before: chill apples and 2 cans of coconut milk. Just FYI, the boxed coconut milk does not have a thick cream- you have to use the canned coconut milk like this one.
Combine honey and coconut cream in a pan and heat on medium low. Use a candy thermometer and heat to about 250° F. This can take between 30 minutes to an hour and will boil. You don’t have to stir.
Remove from heat and allow to cool till about 180° F. Skewer apples and then dip and twist in caramel sauce. Set on parchment paper and place in fridge for about an hour to cool.
For more easy recipes, check out my 5 ingredient recipe index.
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