Caramel Apples Sugar-free, Low Carb
Sticky, sweet caramel apples are a must have treat this time of year! Enjoy this recipe that calls for brown maltitol instead of brown sugar. Make them extra special by rolling in sugar free chocolate chips*, chopped toasted pecans or toasted, shredded coconut*!
6 medium-sized tart apples
6 craft sticks
2 cups heavy whipping cream
2 cups Perfectly Sweet Brown Maltitol*
1 cup Da Vinci Sugar-free Vanilla Syrup*
1 cup pecans finely chopped
Makes 6 Servings
Remove any stems, wash, dry and chill the apples the day before.
When ready, line a cookie sheet with waxed or parchment paper and push the craft sticks into the center of each apple. Put the pecans nearby in a shallow bowl.
Mix together cream, Brown Maltitol, and Vanilla Syrup, in a heavy 2 quart pot, stirring often and cook on medium heat to 240° or softball stage. This volume can take up to 20-25 minutes to reach this temperature so you must be patient. It will reduce down by half and begin to thicken.
Leave in the pot but turn off the heat. Place each apple in the center of the pot and using a long handled wooden spoon scoop up the caramel to coat the apple while turning it with the stick. Be careful this mixture can burn. When coated, lift up the apple and let the excess drip off for a few seconds. Immediately dip the bottom of the coated apple in the pecans and transfer to the parchment paper. Repeat until all six apples are coated.
Total Carbs: 100
Effective Carbs per Serving: 15.3