Archive for October, 2013

Honey Melt® Caramel Apples

Wednesday, October 23rd, 2013

These easy-to-make Honey MELT Caramel Apples are fun to make and a delight for Halloween.

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Ingredients
8 apples, any variety
1 cup chopped peanuts or other nut of your choice (almonds are shown)
1 cup heavy cream, divided
¾ cup light corn syrup
½ cup Honey MELT Organic
¾ cup sugar
1 teaspoon vanilla extract

Directions

  • Wash and completely dry the apples. Insert a stick into the stem end of each.
  • Line a 9-by-9-inch or 7-by-11-inch baking pan with foil. Place the chopped nuts into the lined pan.
  • Fit a heavy-bottomed saucepan with a candy thermometer. Over high heat, cook ¾ cup of the cream, the corn syrup, butter, and sugar to 246 degrees F (firm ball); at this point the syrup will be golden.
  • Remove from the heat and carefully swirl in the remaining 1/4 cup of cream and the vanilla. Use caution; this is very hot and it may splatter.

While the caramel is hot, dip and turn the apples into the caramel to coat and let the excess drip off. Dip the bottoms into the chopped nuts. Arrange the apples on a nonstick or waxed paper-lined cookie sheet and let cool, preferably in the refrigerator for at least 15 minutes.

Melt® Organic Love

Tuesday, October 15th, 2013

Chris – a huge fan of Melt – is also a medical student studying Radiology and sat down with Founder Cygnia Rapp to share his story with us.

How did you discover Melt?

“I am always looking for healthy alternatives to butter, not only to be a model for my patients but also for my own health. In the past I used mostly olive oil but it doesn’t work well for baking so I was looking for something that I could use. Melt caught my eye, I tried it, and I really liked it. I have been using Melt almost exclusively since.”

What do you like about Melt?

“I always really loved coconut, so the idea of a subtle coconut flavor was intriguing to me. Melt has worked well with so many dishes – any baked goods – and I love using Melt in curries and various Eastern dishes. Melt adds an additional flavor you don’t get with other butter substitutes. Recently, I have been using Melt in a number of different stir fries for its flavor. Yesterday, I sautéed shrimp with vegetables and it worked really well.”

So it sounds like you agree with our idea of good fats and oils.

“Yes, yes definitely. Being in a medical field, I feel like I am a pretty educated consumer. A long time ago there was hype against coconut oil because it contains saturated fats.  A substantial amount of research has come out discussing how the fats in virgin coconut oil are different from other fats and are actually helpful for lowering the HDL/LDL ratio. I am healthy now but my family has a history of high cholesterol and coronary artery disease. That’s not a huge driving factor for eating Melt; however it’s nice to know I am eating something that not only tastes great but potentially supports my health in the longer term.”

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