1. Wash apples in very warm water; dry well, and insert a popsicle stick into each. Set aside on a parchment paper-lined cookie sheet.
2. Heat butter in a medium-sized pot over medium high heat.
3. Add brown sugar and stir until melted and well combined.
4. Add corn syrup and coconut milk.
5. Bring to a boil and continue to cook, stirring constantly until a candy thermometer reads 235°F. (This may take a while — approximately 15–20 minutes).
6. Remove pan from heat and stir in salt.
7. Dip each apple into the caramel, rotating to coat completely. Be sure to work quickly. Place dipped apples on the parchment-lined cookie sheet.
8. As apples cool, some caramel will pool at the bottom. Once cool, twist the apples to remove from the parchment paper.
NUTRITION INFO PER SERVING (1 caramel apple):
Calories 430 | Protein 0.8 g | Phenylalanine 24 mg
- 10 medium-sized apples
- 1 cup butter
- 2 cups light brown sugar, packed
- 1 cup light corn syrup
- 11 fl oz lite coconut milk, canned
- 1/4 teaspoon salt
- 10 wooden popsicle sticks
- Candy thermometer
