Fall is the perfect time for all things apples. And what goes together better than apples and caramel? Apples with caramel and peanut butter! Wait....what? We can't have peanut butter in our house! But we have the next best thing. SunButter. It's a wonderful peanut butter alternative. I use it in all my recipes that would normally call for peanut butter.
Our other hurdle with caramels and apples is that most caramel is made with milk, which Bubs is allergic to. So I did a little stove-top experiment and tried my hand at homemade caramel. It wasn't as hard as I thought I might be.
2 c granulated sugar
1/2 c water
1/4 c light corn syrup
1/2 c dairy-free heavy cream (I used So Delicious creamer)
1 tsp vanilla
pinch of salt (I used popcorn salt since it is more fine)
1/8 c SunButter
In a medium saucepan pour water and corn syrup over sugar and stir until sugar is dissolved. Cover and cook over medium-high heat. Rather than stirring, simply swirl the pan occasionally. I used a wet silicone pastry brush to gently wipe around the edges of the mixture to get all the granules that may have stuck to the side of the pan. Cook until mixture reaches a temperature of 320ºF. It will be a light amber color. This takes about 8-10 minutes once it begins to boil. Once 320ºF is reached, remove pan from heat. Slowly whisk in the cream, vanilla, and salt. Whisk until smooth. Allow to cool for 5 min. Mix in SunButter until a creamy consistency is reached. If you desire to make caramel covered apples, dip your apples while the caramel mixture is still warm and runny. For a thick dip, allow to cool completely. You can always reheat it later if needed.