Beyond the Bite Homemade Caramel Apples

  • 10 oz full fat coconut milk 
  • 1 cup coconut sugar
  • 1/2 cup coconut nectar 
  • 2 tbsp lard 
  • 1/4 tsp salt 
  • 1 tsp vanilla 
  • 8-10 apples (smaller is better)
  • chopped cashews (*optional)
  • shredded unsweetened coconut (*optional)
  • Coat the bottom of a large cookie sheet or baking dish with oil and line with parchment paper.
  • Prepare apples by washing, fully drying, and then piercing the cores with a popsicle stick.
  • Place chopped cashews and coconut in two separate shallow bowls. 
  • Fill a small bowl with cold water and set by your stove, along with the pastry brush. *You will be using this later to make sure that the sugar does not crystalize up the sides of your pot. 
  • In a large pot, stir together the coconut sugar, coconut nectar, coconut milk, lard, and salt over medium-low heat, until melted.
  • Brush down the sides of your pot with the wet pastry brush.
  • Turn heat to medium-high, clip candy thermometer to the side of the pot, and allow the mixture to come to a roaring boil.
  • Every few minutes, brush down the sides of the pot with water, and gently stir the caramel until the temperature reads 235-240 degrees. *the higher the temp, the harder your caramel will set. 
  • Immediately remove pot from heat and aggressively stir in vanilla. 
  • Let cool for 5 minutes
  • Dip and twirl each apple in the caramel, letting the excess drip off into the pot.
  • If desired, roll apple in optional toppings and place back on the parchment lined sheet. 
  • Repeat for remaining apples and let set for at least a hour.