Makes roughly 50 poppers
Ingredients:
4 Medium sized apples
1 cup Coconut cream
3/4 cup Brown sugar
1 tbsp Cornstarch
Pinch of salt
Steps:
In a medium pan combine coconut cream, brown sugar, and cornstarch.
Heat over medium heat until coconut cream is melted and the mixture begins to foam, consistently stirring.
Once it begins to bubble, lower the heat and cover with lid for 5 minutes.
While mixture is heating, begin preparing the apples by shaving the skin. Use a melon ball scooper to scoop balls from the apples.
After mixture has been covered on low heat for 5 minutes, remove and place in fridge for 20 minutes (or for a quicker process, the freezer for 10 minutes) to thicken.
Place tooth picks into apple balls and start dipping in the thickened caramel, spin until drips stop.
Let cool and repeat until coated to desire.
Notes:
I had noticed most, if not all, store-bought caramel is made with dairy which is why you will need to make your own caramel.
Coconut cream may be hard to find, it is usually in a can and found with the Asian food section in grocery stores.
Because the mixture is thinner than regular caramel, be patient with how you coat the apples. They will likely drip more than you would like.
