Rapadura Caramel Apple Dip
The taste of caramel and apple is a classic combination. Caramel apples on sticks can be found at almost any festival or fair, and can I just say, they are really quite tempting. Unfortunately, there are some prohibitive qualities in an average specimen of this treat.
Number one, the price is often outrageous. I’m sorry, but I’m just not going to blow six bucks on a granny smith coated in sugar, which is bad for me anyway.
Number two, they are obviously not that healthy. You don’t know what ingredients the vendor has used in their caramel coating, and most likely, the vendor didn’t make it themselves, which means they don’t know what’s in it either.
Number three, the ratio of caramel to apple always was unsatisfying to me. You have this lovely outer layer of caramel and apple, but then once it’s gone you are left with a big sour lump of apple on a stick.
Our solution is to make your own caramel dip! You can know what ingredients are making up your scrumptious dip, (there are only five) and, with a dip you have full portion control.
Not to mention, by using organic, fair trade rapadura instead of sugar, you can feel good about snacking. 😉
3/4 Cup Rapadura
6 Tablespoons of butter
1/2 Cup Heavy Cream
1 Teaspoon Real Vanilla Extract
1 Pinch of Sea Salt
Your favorite apple for dipping
In a saucepan, melt the butter and rapadura over low heat. Low is important. Too high, and the temperature will burn the sugary mixture. I set mine on about a two, and it worked really well. You want the rapadura to dissolve and the mixture to become smooth.
Pour in the cream and whisk well to incorporate. Bring it to a gentle simmer and cook while stirring for three or four minutes, or until the caramel sauce is nice and smooth, and to the consistency you desire. Remember that it will become a little thicker as it cools.
Take off the heat and mix in the vanilla and the salt. And then, voila! You can serve warm, or cold. If it gets too thick, you can gently reheat before serving. Store it in the refrigerator.