Take a deep breath. Can you smell the scent of caramel and fall air approaching? One of the greatest gifts about this recipe is your home will smell A-MAZ-ing! Keep your kids out of the kitchen and use caution as you prepare the caramel. It is easy to do, but it gets hot. It is well worth the effort of making your own. Nothing can replace that kind of love in a dish.
Sending cheerful, sticky, chewy caramel smiles your way!
Yields: 10 medium-size caramel apples
- 1 cup vegan butter substitute, I used Earth Balance Organic Whipped Buttery Spread
- 2 cups cane sugar
- 2 cups almond milk
- 1 cup light organic corn syrup (organic recommended to avoid GM corn)
- 1 tsp. sea salt
- 1 tsp. pure vanilla extract
You Will Also Need:
- 10 cookie or Popsicle sticks
- Candy thermometer
- Line a baking sheet with a silpat or parchment paper to prevent the caramel from sticking.
- Insert cookie or Popsicle sticks into the apples.
- In a large pot over medium heat add butter substitute, sugar, almond milk, corn syrup, and salt. When the ingredients combine, turn heat up and bring to a boil, stirring frequently.
- Insert a candy thermometer to gauge the temperature of the caramel. Continue to boil and stir the caramel until the temperature reaches 245 degrees F, soft ball stage. It may take a little while but this process makes your home smell marvelous! Please use caution, it is very hot.
- When the caramel has reached 245 degrees F, remove from heat and stir in vanilla. Stir caramel for 1-2 minutes to allow it to cool and thicken ever so slightly, making the caramel a little less liquid.
- Working near the baking sheet, dip each apple in the caramel, turning and evenly coating all sides, then place it on the lined baking sheet to cool. (*Tip – You will need to work quickly because when the caramel becomes too cold it doesn’t stick to the apples as easily.)
- Allow to cool so that the caramel becomes firm and holds its shape.