A lot of people think fall is all about pumpkin spice. I enjoy all the flavors of the season, including pumpkin, but my absolute favorite fall treat is all things caramel apple! There’s just something about that rich, buttery sweetness combined with the tanginess of a tart apple that can’t be beat! Unfortunately, store-bought caramel has lots of nasty processed ingredients that aren’t a great fit for those trying to stick to a healthy diet.
Thankfully, we caramel lovers are in luck! Here is a clean recipe for homemade caramel that’s not only incredibly delicious, but also happens to be easy to make. It’s still very sweet, and therefore best to indulge in small amounts, but I certainly appreciate not having to miss out entirely on one of the tastiest delights of the season!
*See the notes below for all the different results this recipe can yield, ranging from dip to hard candy.
Ingredients:
· 1 Cup Pure Maple Syrup (no artificial stuff or maple-flavored corn syrup)
· 2 Tbsp grass fed butter
· 1 tsp vanilla extract
· 1/4 Cup grass fed heavy cream (optional)
· 1/4 tsp salt (optional)
Tools:
· Small heavy-bottom saucepan
· Candy thermometer (or meat thermometer)
Directions:
1. If you have a candy thermometer, start by clipping it to your pan. If using a meat thermometer, you’ll need to check the temperature every couple of minutes once it gets above 220 degrees.
2. Bring the maple syrup to boiling over medium high heat. The pan should be tall enough that the syrup can foam up as it boils without overflowing. Stir occasionally if it’s foaming up too high.
3. When it reaches approximately 220 degrees, add the butter. Stir in until it melts, then add the vanilla, salt and cream, if using.
4. If making sauce, continue boiling until it gets between 225 - 230 degrees (see notes below for other options).
5. Remove from heat and pour into a heat safe jar. Let it cool before refrigerating. The caramel will be thin while it’s hot, but it will thicken as it cools.
NOTES
* Cooking the caramel to higher temperatures will result in different consistencies. 230 degrees will make a sauce that’s perfect for dipping or drizzling on ice cream. 245 degrees will turn it thicker and gooier, appropriate for making turtles and soft candies. 250 will make nougat. 270 will result in taffy, and 300 or higher will turn it into hard toffee or brittle. Why not try each version and see what you like best?
(this recipe took inspiration from the website www.theviewfromgreatisland.com)
