Vegan Caramel Apples
Hello & Happy Monday!!
If there is one thing I love as a dessert, it’s fruit!
With fall being my favorite holiday because of the weather and food, it’s a no brainer that I love caramel apples! The sad news, it’s actually somewhat hard to make a vegan caramel that is nearly half as sticky as the real deal.
I’ve tried making my own, and while it was good, it wasn’t nearly as close to the traditional caramel we all know and love.
Fast forward to today, there is actually a company that produces vegan caramels that are easy breezy to work with and take the fuss out of the whole process. You can buy these candies from my girlfriends company, Hunnybon!
What I love about this concept is, everything. It’s effortless, takes minimal time, involves minimal ingredients, is a nostalgic concept, you can order both the caramels and toppings all from Hunnybon, and it makes for the perfect festive dessert sans dairy and eggs!
If you’re looking to recreate this class holiday favorite, you have to try this recipe for vegan Caramel Apples!!
Why this recipe rocks:
Non vegan approved
Great for gifts
Eat Drink Shrink
Yields 6 candy apples
20 minPrep Time
20 minTotal Time
- 6 Organic Apples (firm, crisp, unwaxed*)
- 1 1/4 pounds of Cocomels Coconut Milk Caramels
- 1/2 cup coconut milk
- Insta-read thermometer (if you can get one)
- Parchment paper brushed with coconut oil, cut into 10” squares, one for every apple
- Heat Resistant Bowl
- Popsicle Sticks
- HunnyBon Candy Toppings: Chocolate Chia Seeds, Broken/Crushed Chocolate Pretzels, Crushed Stone Ground Salted Almond Chocolates, Crushed Quinoa Crunch, Peanut Butter Chips
- *if you can’t find unwaxed, wash them with baking soda or dunk them quickly in boiling water to melt off the wax.
- Wash the apples, and dry thoroughly.
- Remove the stems, and pierce with a knife, from the spot that the stems were in. Insert a popsicle stick, about 3/4 of an inch inside, so they are firmly set.
- Place apples in refrigerator to cool, as this will make the caramel harden faster.
- Create a double broiler, by boiling water in a saucepan, and placing a heat resistance bowl over it. Once the water is boiling, lower to a medium light, place the coconut milk in the bowl, constantly stirring. When the coconut milk is warm, place the caramels inside, one by one, slowly, constantly stirring.
- Once the caramels are fully melted and you have a thick sauce, boil the sauce over a medium heat for about 10 minutes. Stir often so it doesn’t burn. and don’t over boil. If you have a thermometer, boil until the sauce is 240 degrees F.
- Dip apples into the caramel sauce, covering up to the stick.
- BE CAREFUL!! This is very hot, kids should be closely supervised.
- Roll apple in desired toppings
- Place apples on parchment paper, and fold up sides to keep the caramel from dripping
- Let cool about an hour
for a bolder caramel looking color you can dip and chill the apples, then dip again.