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!
1 litre carton of unsweetened apple juice
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.