When you want a great candied apple but aren’t eating sugar, what do you do?
Using nothing but maple syrup and butter or coconut oil, you can create a crackling glaze for your apples. Best of all, when there are a few leftover bites, they make great oatmeal toppings.
I like to make them tiny so a child can finish them but Adults love them too.
- 1 cup maple syrup
- 2 tablespoons of butter or coconut oil for vegan
- 1/4 cup optional coatings- roasted chopped almonds or pecans, toasted coconut or cookie crumbs
- One sheet of parchment paper to cool the apples.
- Place maple syrup in pan over medium heat.
- Bring to a boil, then reduce the heat till the bubbles continue but the mixture stays in the pan.
- This syrup can easily burn, so watch carefully.
- Cook till the volume has reduced by ½, the mixture is thickening and the bubbles are not popping immediately.
- Add the butter then swirl the pan to combine.
- Test the caramel by dipping a cold spoon in it. If it is ready, the candy will stay on the spoon, not sheet off and will harden within a minute or so.
- Dip Apples when the caramel is ready then roll in crushed nuts, coconut or cookie crumbs
- Place immediately on parchment paper to cool.
- The caramel will coat 4 regular sized apples or 8-10 minis
Once you have dipped them all, keep them in a dry and covered storage.
In the picture, I made the mistake of keeping them in my humid kitchen which allowed the caramel to begin to sweat.
If you have leftovers, they are wonderful on top of oatmeal for breakfast.
I’m entering this recipe into a Pure Canada Maple Contest.