Description
Delight in these vegan caramel apples, a perfect plant-based treat combining crisp Granny Smith apples with a rich, creamy caramel made from brown sugar, corn syrup, vegan butter, and full-fat coconut milk. Coated in luscious caramel and optionally rolled in your favorite toppings, these apples are a festive and delicious snack for any occasion.
Ingredients
Scale
Apples
- 8 Granny Smith apples
- Popsicle sticks or cake pop sticks (for each apple)
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 Apples: Line a baking sheet with parchment paper. Wash the Granny Smith apples thoroughly in hot water to remove wax coating, then wipe them dry with a clean towel. Insert a popsicle or cake pop stick firmly into the core of each apple. Place the prepared apples onto the baking sheet and chill in the fridge while you make the caramel.
- Make Caramel: In a 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 fully melted and the mixture is uniform. Stop stirring at this point and let the mixture begin to bubble gently.
- Cook Caramel to Temperature: Attach a candy thermometer to the saucepan and allow the caramel to cook without stirring until it reaches 240°F (115°C), approximately 15 minutes. This temperature is critical to ensure the caramel thickens properly and adheres well to the apples.
- Finish Caramel: Remove the pot from heat immediately once the temperature is reached. Stir in the vanilla extract and salt thoroughly to incorporate flavor and balance the sweetness.
- Cool Caramel: Let the caramel cool for about 8 to 15 minutes, monitoring its thickness. The caramel should be thick enough to coat the apples evenly without running off too quickly.
- Dip Apples: Take apples out of the fridge. Dip each apple one by one into the caramel, thoroughly coating the entire apple. Allow excess caramel to drip off back into the pot or over the sink.
- Add Toppings (Optional): If using toppings like chopped peanuts, roll or sprinkle the coated apples immediately after dipping so the toppings stick to the caramel. Place each apple on the parchment-lined baking sheet to set.
- Set Caramel: Allow the dipped apples to cool at room temperature for about 30 minutes, or until the caramel has completely set and hardened to touch. For longer storage, refrigerate the apples in a container lined with parchment paper to prevent sticking.
- Storage: Caramel apples can be stored in the fridge wrapped in parchment paper or placed in parchment-lined containers to avoid sticking and preserve freshness.
Notes
- Scrub the apples well to remove the wax coating, ensuring the caramel sticks properly. Washing in hot water is effective, but prolonged soaking may discolor the skin; dipping the whole apple in caramel can conceal any discoloration.
- Using a candy thermometer is essential for accurate caramel temperature. Undercooked caramel won’t thicken or stick well, while overcooked caramel becomes too hard and difficult to coat apples.
- If you prefer different toppings, nuts or vegan sprinkles work well and add delightful texture and flavor variations.
- Make sure to allow enough cooling time for the caramel to thicken before dipping to avoid thin coats that run off the apples.
Nutrition
- Serving Size: 1 apple
- Calories: 320
- Sugar: 45g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
