[Vegan] Caramel Apples. The Best Vegan Caramel Apples are a classic fall treat made vegan, gluten-free, and corn syrup-free. For the past few years, my mom and I have had a tradition of making caramel apples together on Halloween. So even though caramel apples are such a traditional autumn treat, I had kind of forgotten about them until my son asked about them the other day.
This vegan caramel recipe is thick and sticky enough to coat your apples yet still soft and chewy. Line a baking sheet with a silpat or parchment paper to prevent the caramel from sticking. Insert cookie or Popsicle sticks into the apples. You can have [Vegan] Caramel Apples using 6 ingredients and 6 steps. Here is how you achieve it.
Ingredients of [Vegan] Caramel Apples
- It’s 1 cup of soy free vegan buttery spread.
- Prepare 2 cups of light brown sugar.
- You need 1 cup of light organic Corn syrup.
- Prepare 11 ounces of full fat Coconut milk.
- It’s 1/4 teaspoon of salt.
- Prepare 10-12 of tart apples.
Also, remove as much of the wax layer from the apples as possible if they are waxed) Remove the stem. Insert a wooden stick into the top end of each apple. Line a baking sheet with wax paper and set aside. Remove from heat and stir in vegan margarine and vanilla extract.
[Vegan] Caramel Apples step by step
- Wash the apples in very warm water to help remove the wax coating. Dry thoroughly and insert a popsicle stick into each one. Set on a parchment paper lined cookie sheet..
- Place the vegan buttery spread in a heavy bottomed pot and melt over medium high heat. Add the brown sugar and stir until melted and incorporated..
- Add the corn syrup and coconut milk..
- Bring to a boil and continue to cook, stirring constantly until a candy thermometer reads 235º F. (This may take awhile – be patient. It could take 15-20 minutes.).
- Remove the pan from the heat and stir in the salt. Dip the apples into the caramel, rotating to coat completely. Be sure to work quickly. Place the dipped apples on the parchment lined cookie sheet..
- As the apples cool, some caramel will pool at the bottom. Twist the apples once cool to remove from the parchment paper..
Prep the apples: Rinse the apples with water, then wipe completely dry. Removing the slippery waxy coating will help the caramel seal to the apple. Dip each apple into saucepan, tilting pot while swirling apples around to evenly distribute caramel. Place apples on lined baking sheet. Let the chocolate harden a bit.