Description
This Vegan Caramel Apple recipe is a delightful plant-based twist on the classic caramel apple treat. Featuring crisp Granny Smith apples dipped in a luscious vegan caramel made from brown sugar, corn syrup, vegan butter, and full-fat coconut milk, these apples provide the perfect balance of tartness and sweetness. Enhanced with vanilla and a hint of salt, the caramel sets beautifully to create a rich coating. Optional toppings like chopped peanuts add extra texture and flavor, making this a perfect vegan and allergy-friendly dessert for fall or festive occasions.
Ingredients
Scale
For the Apples
- 8 Granny Smith apples
- 8 popsicle sticks or cake pop sticks
For the Vegan Caramel
- 2 cups (420 g) brown sugar
- 1 cup light corn syrup
- 1/4 cup (½ stick) vegan butter
- 1 can (13.5 oz) full-fat coconut milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Optional Toppings
- 1½ cups chopped peanuts or topping of your choice
Instructions
- Prepare the Apples: Line a baking sheet with parchment paper. Thoroughly wash the Granny Smith apples in hot water to remove wax coatings, then dry them completely with a clean towel. Insert a popsicle stick or cake pop stick into the core of each apple to create a handle. Place the apples on the prepared baking sheet and refrigerate while preparing the caramel.
- Make the Vegan Caramel: In a medium saucepan over medium heat, combine the brown sugar, light corn syrup, vegan butter, and full-fat coconut milk. Stir continuously with a silicone or wooden spatula until the vegan butter has melted and the mixture is homogenous. Once combined, stop stirring and attach a candy thermometer to the side of the saucepan.
- Cook the Caramel: Allow the caramel mixture to bubble and cook undisturbed until it reaches 240°F (115.5°C) on the candy thermometer. This usually takes about 15 minutes. Be careful to maintain medium heat so the mixture does not burn.
- Finish the Caramel: Remove the saucepan from the heat immediately once it hits 240°F. Stir in the vanilla extract and salt thoroughly. Let the caramel cool undisturbed for 8-15 minutes or until it thickens enough to coat the apples easily.
- Dip the Apples: Remove the chilled apples from the fridge. Holding each stick, dip each apple into the caramel to coat evenly. If not adding toppings, allow excess caramel to drip off, then place the apple on the parchment paper-lined baking sheet. If using toppings, let the excess caramel drip off, then roll or sprinkle the apple in your chosen toppings before placing it down.
- Set the Caramel: Repeat the dipping process for all apples. Let the caramel apples cool and set at room temperature for about 30 minutes. For longer storage, keep them refrigerated wrapped in parchment paper or stored in a container lined with parchment to prevent sticking.
Notes
- Scrub the apples thoroughly to remove wax coatings that can prevent caramel from sticking properly. Washing in hot water is recommended but avoid prolonged soaking to prevent discoloration.
- Use a candy thermometer to ensure the caramel reaches the correct temperature of 240°F. Undercooked caramel won’t set properly, while overcooked caramel becomes too hard for dipping.
- Allow caramel to cool adequately before dipping the apples to ensure a thick coating that will stay on the fruit.
- Wrap or store caramel apples individually in parchment paper to prevent sticking during storage.
Nutrition
- Serving Size: 1 caramel apple
- Calories: 350
- Sugar: 45g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
