Vegan Caramel Apples

Vegan caramel apple recipe that tastes like the real deal!

Course Dessert

Cuisine gluten free, vegan

Keyword dairy-free caramel apples, vegan caramel apples

Prep Time 10

Cook Time 10

Total Time 20

Servings large apples

Calories 410kcal

Start with a clean medium-sized saucepan and add the sugar, water, and cream of tartar.
Turn the heat on to medium. The sugar water will start to boil. Don’t stir; just pick up the saucepan and swirl the sugar around if needed.
Watch the sugar mixture closely! After boiling for about 6-8 minutes, it will start to take on a slightly darker color and develop a caramel-like aroma. At this point, let it boil for an additional 10-20 seconds to achieve a medium brown color (note that this color change will be slight when using vegan unbleached sugar).
Remove from heat and immediately add the coconut oil, stirring with a long-handled metal whisk for a few seconds.
Add the soy milk (It will bubble up and may spatter, so be careful)! Continue stirring until smooth and everything is well combined. Then allow the mixture to cool to room temperature.
Reheat the caramel sauce until it begins to bubble, and allow it to bubble on low heat for 45 seconds.
Allow it to cool for about 10 minutes until it starts to slightly firm up and get sticky.

While your caramel is cooling, remove the apple stem, then wash and dry the apples thoroughly. Place a popsicle stick in the top of each apple.
Cover a tray or cookie sheet with parchment paper to place the apples on after they have been dipped in caramel.
Once your caramel has a thick, sticky consistency, roll the apples in the caramel, coating the whole apple. (You can use a spoon to help you coat the apple completely.)
Allow it to drip for a few seconds and then place it on the parchment paper.
Put the tray of apples in the fridge to cool completely. (They will easily come off the parchment paper once cooled).

Watch the caramel closely as it's cooking, don't walk away from it!
You will know your caramel is done cooking when it smells like caramel. The smell is as important as the color change in determining when to remove it from the stove.
Ensure that you remove it from the burner completely before adding the oil and soy milk. Don't just turn off the heat.
If your caramel starts to get too thick, add a few drops of water or soy milk and reheat it until you get a smooth consistency.