Mini Caramel Apples \\ Sweet Laurel
Caramel apples are a nostalgic classic and bring instant memories of childhood and fall’s bounty. Here’s an easy way to clean up the old-time treat with wholesome ingredients, just in time for Halloween.
Mini Caramel Apples
3-4 large apples
1/4 cup ghee *
1/2 cup maple syrup
1/4 teaspoon Himalayan pink salt
* can be subbed for grass fed butter
Prepare a 9×13 pan by lining with parchment paper.
Prepare apples by cutting in half, then using a melon baller, make spheres. Alternatively, you can use the whole apples. Set aside.
To make the caramel sauce:
Melt ghee over low heat. Slowly add maple syrup and salt.
Bring to a low boil while stirring constantly for 4 minutes or until the mixture is thick enough to draw a line with the back of a spoon in the base of the pan.
Let caramel cool off heat and slightly thicken. Coat each apple with caramel and place on parchment. Repeat for a second round for thicker caramel coating. Place the coated apples in the refrigerator until serving. Enjoy!