12 organic apples
1 cup grassfed cream
1 cup unsalted grassfed butter
1 cup honey or powdered xylitol*
2 teaspoons vanilla extract
¼ teaspoon unrefined salt
Thoroughly wash apples, ensuring there is not wax coating on the fruit. Insert wooden skewers or twigs down the core of the apples. Place them on a parchment lined cookie sheet and refrigerate for 60-90 minutes.
In a small saucepan, melt butter over med-low heat until it starts to brown. This can happen very quickly, so keep a close eye on the pan. Once the butter has begun to turn golden-brown, remove the saucepan from the heat and stir in cream and sweetener. Return to the heat and continue to stir. The mixture will become frothy and bubbly. While stirring, allow the mixture should return to a full boil. After about a minute, the sauce will thicken and bubbles will take longer to reach the surface. If using a candy thermometer, make sure it reaches 235 degrees. Remove from the heat and continue to stir a few minutes as it cools. Stir in vanilla and salt.
Allow the mixture to cool to about 185 degrees. Holding the apple by the stick, dip one at a time turning to coat most of the surface of the apple in the caramel. Place the coated apple back on the parchment lined cookie sheet. When the apples are all coated, return the cookie sheet to the refrigerator to allow the caramel to continue to set for about an hour.
*If following a ketogenic diet, use 1 cup of powdered xylitol. Because the caramel covering for the apples is made with sugar free ingredients, the result is a buttery, velvety caramel, not a sticky caramel that comes from sugar-filled recipes.