Tuesday, October 29, 2013
This was the first time in years I have attempted this, on a whim. We tried doing a pear minus the skin(Abby doesn't eat the skin,doesn't digest well.) that did not work so well! It was a comical mess really! We did finally dip a pear with the skin and worked fine, though my caramel was lumpy :-) The apple for Sara turned out almost normal looking! LOL At the end of the night, we decided not pretty, but tasty! Next time we will have coconut flakes or crushed roasted to chickpeas to dip them in, would make them taste better, and improve their "look" immensely! :-)
plastic or wooden craft sticks(some are corn contaminated)
a couple small apples, and a couple small firm pears(the sticks slide out easily of ripe soft pears)- stems removed
3/4 cup coconut milk cream(homemade or arroy D or thai kitchen's, chilled overnight, remove the firm cream and only use it)
1 cup granulated sugar(domino's)
1/4 cup Lyle's Golden Syrup(this has worked for Abby and some with corn allergies, but proceed with caution)
2 tablespoons palm shortening(have been using spectrum,but some reports of corn reactions lately. Another option would be tropical traditions palm shortening, or butter if you can have dairy. Coconut oil simply doesn't perform as well in most caramel recipes)
Insert sticks into tops of apples and pears.
Place a bowl larger then your pot in the sink full of ice-water.
Bring coconut milk cream, sugar, Lyle's golden syrup, and palm shortening to a boil in a saucepan over medium-high heat. Attach a candy thermometer to the pan, and continue to cook until mixture reaches 245 degrees, 8-12 minutes.(I only stir until blended and the sugar melts and then leave it alone)
Place pan in ice-water to stop the cooking(if you like, add a bit of salt and mix in while cooling,we love salted caramel).
Dip bottom of each apple/pear in caramel. spoon carmel to cover the apple halfway to three-quarters of the way up sides(or all the way like I did). Transfer to a parchment-lined baking sheet(I greased the parchment as well), and refrigerate until set, about 30 minutes (or overnight).