Caramel

My Dad came home from a trip to the vegetable stand and told me that he bought apples in faith that I’d make caramel. I couldn’t refuse, especially since I had tried this recipe before and wanted to perfect it. So, here’s to caramel (free of refined sugar and dairy)! It’s not as difficult as I imagined and has the texture of normal  caramel.
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As the caramel is on the heat for the whole process, it is helpful to have everything you need measured and ready to go. Also, have a bowl, a whisk, a timer and a few glasses of cold water near the stove. The cold water is for dropping in a drop of caramel to test its consistency.

Caramel:
1 cup unsweetened coconut milk
1/2 cup honey
1 tbsp butter
1/2 tsp vanilla
Heat honey and vanilla on low heat until boiling. The heat should be as low as it can be while still bringing about a steady boil. The boil can not be stirred down. Make sure to whisk the mixture as it heats and boils.
The caramel pictured at this phase:
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Add in butter and coconut milk; mix well. Continue to whisk.
Bring to a boil over low heat for 10 minutes; whisk all the while. Again, the boil is steady and can not be stirred down. Drop a drop of caramel into a cup of cold water and watch how it solidifies. If it forms into small balls in the cold water, the caramel is finished. If so, pour it into the bowl to cool. If the caramel does not form small balls when dropped in the cold water, place it on a slightly raise heat for 2 minutes. Whisk continuously. Do the cold water test again. If it is still not ready, do the cold water test every minute. When the caramel is finished cooking, immediately scrape it into the bowl. It will harden a bit as it cools.

Note: When the caramel is finished cooking, the coconut flavor is gone and the honey taste is not so prominent.

Next, slice apples and gather around the caramel bowl

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This caramel–it’s so good. I want to try making some caramel chocolates next..
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