You’ll love this Real Food version for a honey caramel apple dip or ice cream topping from Barb! As Sally Fallon Morell said last weekend at the Wise Traditions conference, if you’re going to eat the “bad stuff” now and then (sweets or other stuff), at least always eat them with plenty of healthy fats!
Also try this homemade ice cream!
Honey Caramel Apple Dip/Topping
Ingredients
- 1 stick of butter pastured butter is best
- 1/2 cup honey
- 1 cup real cream or whipping cream, NOT ultra-pasteurized, here's why
- Dash of vanilla
Instructions
- Stir together in a heavy bottomed pan, bring to a simmer and stir almost constantly until it darkens and turns into caramel- about 30 minutes. You can store this in the fridge and reheat to drizzle over apples or ladle over apples right away while still warm.
Barb's bio: “I'm a stay at home mom, beginning sustainable homesteader, heritage (everything) enthusiast and real food foodie living in the Driftless Region of Wisconsin.” Check out Barb's blog: www.wholeandthensome.weebly.com
Kortni says
This looks so good! And those brownies sound delicious!!!
Barb says
OR my new favorite way to use this caramel (shhhhhhh- I know, it’s bad) is kind of marbled into (Bob’s Red Mill GF) brownies with crispy, toasted walnuts and topped with coarse grey sea salt. I grease the pan with butter and I eat them with a big cold glass of raw milk, that helps right? 😛
KitchenKop says
Ooooh, that does sound good…but I’d use crispy, toasted pecans instead!