What kind of vegan butter substitute should I use for the caramel?

The recipe specifically recommends Earth Balance Organic Whipped Buttery Spread for the caramel base.

How do I know when the caramel has reached the correct temperature?

You'll know the caramel is ready when it reaches 245 degrees F on a candy thermometer, which indicates the soft ball stage.

Why is organic corn syrup recommended in this recipe?

Organic corn syrup is recommended to help avoid genetically modified (GM) corn in your caramel.

What's the best way to prevent the caramel from sticking to the baking sheet?

Line your baking sheet with a silpat or parchment paper before placing the dipped apples to cool, which prevents sticking.

How can I ensure the caramel sticks well to the apples when dipping?

You'll need to work quickly when dipping the apples because as the caramel cools, it becomes less liquid and doesn't stick as easily.

30.5K Views 13 years ago

Caramel Apples
[Vegan]

Name: Caramel Apples [Vegan]
Cook time: 30 min
Yield: 10 caramel apples
Ingredients: 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

WI By: Wendy Irene

Author Bio

Wendy Irene is a Yoga Teacher, Reiki Master, Meditation Guide, Tree Hugger, and Foodie passionate... Read More

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A row of shiny, golden-brown vegan caramel apples on sticks, cooling on a parchment-lined baking sheet, ready to be enjoyed.

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Ingredients You Need for Caramel Apples [Vegan]

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

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How to Prepare Caramel Apples [Vegan]

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.