Caramel Apple Suckers

Ingredients

1 cup sugar, white granulated
⅓ cup water
⅛ teaspoon cream of tarter (to prevent crystallization, alternatively use a bit of lemon juice)
1 teaspoon citric acid (alternatively, sour mix for baking)
½ teaspoon apple oil/flavoring (I prefer LorAnn Apple Oil for this)
green gel coloring
caramel, see notes below

Directions:

Pre-heat oven to 250 F.

In a medium heavy-bottomed saucepan, combine sugar, water and cream of tartar.

Stir well to dissolve as best possible.

Heat over medium to slightly medium high heat with a working candy thermometer attached.

Heat sugar to EXACTLY 300-310 F. If crystals form on pan sides during heating, use a pastry brush with water to brush down.

Remove immediately at temperature and transfer to 250 F oven. The reason for this is that powdered citric acid will burn at 300 F.

While waiting, line up pop molds with sticks. Have everything ready!

Leave the pan in oven for 5-10 minutes. Remove from oven and mix in oils and acid, stirring well to incorporate.

Be extremely careful, as this hot sugar will severely burn.

Carefully pour or spoon sugar into pop molds with sticks.

Allow to cool completely.

Carefully melt caramel (homemade or bought). If melting caramel that is already hardened, you may need to add a tiny bit of cream to reheat.

Dip pops in caramel and cool on silicone mat or well-greased wax paper/marble.

Note: If caramel is soft, keep cool until serving.

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For more delicious recipes by Phillip of @southernfatty, be sure to check out his blog here!

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$\"\"$

\n\n

Sticky Date Cake

\n\n

Makes 10 mini cakes

\n\n

Ingredients

\n\n

1 1/4 cup pitted dates (about 1/2 lb)

\n\n

1 3/4 tsp Baking Soda

\n\n

1/3 cup water

\n\n

4 oz butter, at room temperature

\n\n

1/3 cup sugar

\n\n

2 eggs, at room temp

\n\n

1 1/2 cups all purpose flour

\n\n

pinch of sea salt

\n\n

2 tsp vanilla extract

\n\n

1 1/2 tbsp baking powder.

\n\n

Directions

\n\n

Preheat oven to 350˚F. Prep 10 4 oz ramekins by spraying with non stick baking spray or coating with butter and flour.

\n\n

In a food processor pulse dates until small chunks (listen for pits, if you hear any stop the machine and discard).

\n\n

Add the processed dates to a pot and cover with water. Bring to a simmer and cook until soft. Remove from heat and carefully stir in baking soda (it will bubble). Set aside.

\n\n

Meanwhile, cream together butter, sugar, vanilla and salt until light and fluffy.

\n\n

Add eggs one at a time, scraping the bowl down after each addition.

\n\n

Slowly add flour and continue, mixing until fully incorporated. Add the warm date mixture and stir until combined.

\n\n

Add baking powder and fully incorporate, this will begin to bubble and inflate. Stir gently a few times, then fill the prepared ramekins a little over halfway. Bake for about 25 minutes, or until the surface springs back when tapped lightly

\n\n

Pour a generous amount of soaking sauce (recipe below)on top and cool. Serve with Creme Fraiche Ice Cream (recipe below).

\n\n

Soaking Sauce

\n\n

Ingredients

\n\n

6 oz butter

\n\n

1 cup light brown sugar

\n\n

3/4 cup heavy cream

\n\n

3/4 tbsp Vanilla Extract

\n\n

Directions

\n\n

Combine the butter, sugar and cream in a medium-sized heavy bottomed sauce pan. Bring to a boil, then reduce heat and simmer for about 1 minute. Remove from heat and stir in the vanilla.
\n

\n\n

Creme Fraiche Ice Cream

\n\n

Ingredients

\n\n

2 cups creme fraiche

\n\n

1 cup heavy cream

\n\n

1 whole vanilla bean, split and scraped

\n\n

1 cup sugar

\n\n

Pinch kosher salt

\n\n

Directions

\n\n

Place all ingredients (except vanilla pod, reserve that for another use) in a high-powder blender and process until smooth. Chill for about 4 hours.

\n\n

Pour into an ice cream maker and freeze according to manufacturer's instructions. Once churned, add to a freezer safe container and freeze for at least 4 hours, preferable overnight.

\n\n

Ice Cream Adapted from Williams Sonoma

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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

\n\n

Learn more about Eggland's Best here.

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Whether you’re a lifelong Vegan or are looking to incorporate more plant-based foods into your diet, we have tons of recipes from the feedfeed community to inspire you. With everything from vegan desserts to pastas, and even tacos, you’re bound to find a new favorite vegan recipe! Craving some vegan sweets? Check out our 5 favorite vegan desserts here.

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