Caramel Dipped Apple Chips
This week has been very emotionally challenging for me. I won’t go into the details, but with everything going on in the world and everything going on in my own little world, it’s been a bit of a roller coaster to say the least. Over the years I’ve learned to love the challenging times as much as the easy ones though, so I know I’ll come out on the other side of this week stronger, happier, and more confident.
This recipe is for anyone who’s had a rough day or really anyone who just loves numminess, because these bad boys are the nummiest!
The husband mentioned last week that he would really dig some apple chips and that he would dig them even more if they had some sort of caramel flavoring. Rather than just give them some flavoring, I decided to go the whole nine yards and gussy these guys up with some actual caramel – and not just any caramel – coconut milk caramel!
I will say this: this recipe is not as simple as most that I post and your arm will feel like it’s going to fall off – but I promise you that the first taste of that coconut caramel will totally heal your arm and you’ll be so happy you spent the time to make it. I modified the coconut caramel recipe from here – I like using confectioner’s sugar as a base and I am not a fan of corn syrup. As with any candy-making process, be sure to stir constantly and watch your sugar like a hawk – it only takes a second for it to burn and no one likes burned candy.
I started the apple chips the night before so they could go overnight in the dehydrator (at 135 degrees F), but if you want you can do them the day of, just make sure you have at least 6 hours for the apples to dehydrate. If you don’t have a dehydrator you can make these in the oven. Turn your oven to its lowest setting and let them bake for 4-6 hours. Be sure to check them often and rotate if necessary to prevent burning (this will depend on how low your oven goes).
Since I didn’t use corn syrup, the caramel takes a bit longer to set up, but you can put them in the fridge to speed up the process. Also, if you have leftover caramel (which you probably will) you can put a sheet of greased parchment in a casserole dish and pour the remaining caramel in that. Once it is set you can cut the caramel into cubes and wrap them individually – people will devour these.
I hope you take the time to make these some weekend soon and I assure you that it will lift the spirits of everyone who tries them. The sweet and salty caramel acts like a little coat of flavor for the tangy apple chips and when eaten as a whole they transport you to childhood memories of caramel apples (or caramel apple suckers for some of us). They aren’t all that unhealthy for you and it’s definitely one of the most comforting snacks I’ve had in a while.
- 5 Medium Apples, sliced through core
- 2 tsp Ground Cinnamon
- 1 can Full Fat Coconut Milk
- 1 tsp Sea Salt
- 2 cups Confectioner's Sugar
- Toss the sliced apples in a medium bowl with the cinnamon. Dehydrate for 4-7 hours or until they are crispy, but not crumbly.
- In a medium saucepan, warm the coconut milk and salt over medium heat, stirring often, until no lumps remain and remove from heat to cool.
- In a separate saucepan, warm the confectioner's sugar over medium heat, stirring constantly until melted into a caramel-colored sauce. If some hard lumps form, continue stirring and be patient, they will melt into the sauce.
- Pour the caramel sauce into the coconut milk - be careful, it will bubble and splatter - and stir well. Warm over medium-high heat until a kitchen thermometer reaches 240 degrees F. Remove from heat and dip apple slices into the sauce and lay on parchment to set. You can place them in the fridge to speed it up. Pour leftover caramel sauce into a parchment-lined casserole dish and refrigerate until set.
Did you eat caramel apples as a kid? What food makes you feel better when things get tough?