Homemade Caramel

This recipe is a healthier version than conventional caramel, which is made primarily with sugar.

Now you can use your new syrup in any number of gorgeous ways.  For example you could:

  • Add it to your smoothies
  • Top ice cream with it
  • Use it as a dip for fruit
  • Use it as a jam or fruit spread
  • Sweeten cakes, puddings or breads

The possibilities are endless; just use your imagination!

Ingredients
1 litre carton of unsweetened apple juice

Method
To make the caramel, bring a carton of apple juice to the boil in a large pan. Simmer the apple juice for 30 to 60 minutes until it changes colour and thickens.

Test the syrup by placing a teaspoon of apple juice on a plate, wait until it cools to check the thickness.

Turn the heat off when the syrup reaches the desired consistency. Pour straight into a jar and allow to cool. (Careful! It will be hot)

Store in the fridge. When you want to use it, place the jar inside a bowl of boiling water to soften until it melts slightly.

 

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