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Makes 6 Servings
Remove any stems, wash, dry and chill the apples the day before.
When ready, line a cookie sheet with waxed or parchment paper and
push the craft sticks into the center of each apple. Put the pecans
nearby in a shallow bowl.
 Mix
together cream, Brown Maltitol, and Vanilla Syrup, in a heavy 2
quart pot, stirring often and cook on medium heat to 240° or
softball stage. This volume can take up to 20-25 minutes to reach
this temperature so you must be patient. It will reduce down by
half and begin to thicken.
Leave in the pot but turn off the heat. Place each apple in the
center of the pot and using a long handled wooden spoon scoop up
the caramel to coat the apple while turning it with the stick. Be
careful this mixture can burn. When coated, lift up the apple and
let the excess drip off for a few seconds. Immediately dip the bottom
of the coated apple in the pecans and transfer to the parchment
paper. Repeat until all six apples are coated.
Total Carbs: 100
Effective Carbs per Serving: 15.3
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