Vegan Caramel Apples
Okay, so I promise this is not just date purée smashed on apples, which is what vegan caramel apples 1.0 were. I have had a lot of experiences trying to make vegan caramel apples where the caramel tasted fine but would roll right off the apples, even those that did not have wax on them. It would pool at the bottom and, honestly, taste fine but be far removed from a caramel apple experience.
This experiment took last week’s recipe for salted caramel (using dates and tahini as a simple replacement for all that sugar and butter), altered it just a little, and made it perfect for your apples to wear with pride. The caramel is rich, evocative of the dairy-based confectionery product, but is far more fool-proof, no candy thermometers or understanding the different stages of “soft ball” and “hard ball” and all that stuff that takes the fun out of caramel apples. It is also not a bland sheet to wrap around an apple, like are found in grocery stores, but it is super easy to make nonetheless.
2 - 4 apples, unwaxed or wax removed
One recipe Salted Caramel
1 - 2 tablespoons non-dairy milk.
While processing the Salted Caramel, add a tablespoon or two of non-dairy milk to get the dates and other ingredients flowing.
You will want to process for 3 - 5 minutes to get it as smooth as possible. Turning off the food processor and scraping the sides will be necessary from time to time, also to cool the machine off.
One tablespoon refined coconut oil (unrefined is fine if you don’t mind a coconutty flavor)
When you’re satisfied with the texture, which will be thick and sticky, transfer to a small pan. Heat on low, stirring often, with the coconut oil. Stir with a large spoon the whole time until it is smooth. The color will get a little darker, more like caramel. I cooked mine for about five minutes. Allow to cool for five minutes, then spread on the prepared apples. I put them on wax paper and a plate. I spread the caramel using a plastic knife.
Use moist hands to mold and shape the caramel apples better. I cupped them in my palms. Place in the refrigerator for 30 minutes, press in any decorations (like crushed peanuts, chocolate chips, candies) or roll the apples in the added toppings on a flat surface. Let this sit in the refrigerator for another 30 minutes to get the next texture and flavor. If you don’t want to decorate your caramel apples, they are perfectly delicious as is and you can avoid this last step.
These get better chilling overnight if you can last that long!
Okay, so I promise this is not just date purée smashed on apples, which is what vegan caramel apples 1.0 were. I have had a lot of experiences trying to make vegan caramel apples where the caramel tasted fine but would roll right off the apples, even those that did not have wax on them. It would pool at the bottom and, honestly, taste fine but be far removed from a caramel apple experience.
This experiment took last week’s recipe for salted caramel (using dates and tahini as a simple replacement for all that sugar and butter), altered it just a little, and made it perfect for your apples to wear with pride. The caramel is rich, evocative of the dairy-based confectionery product, but is far more fool-proof, no candy thermometers or understanding the different stages of “soft ball” and “hard ball” and all that stuff that takes the fun out of caramel apples. It is also not a bland sheet to wrap around an apple, like are found in grocery stores, but it is super easy to make nonetheless.
2 - 4 apples, unwaxed or wax removed
One recipe Salted Caramel
1 - 2 tablespoons non-dairy milk.
While processing the Salted Caramel, add a tablespoon or two of non-dairy milk to get the dates and other ingredients flowing.
You will want to process for 3 - 5 minutes to get it as smooth as possible. Turning off the food processor and scraping the sides will be necessary from time to time, also to cool the machine off.
One tablespoon refined coconut oil (unrefined is fine if you don’t mind a coconutty flavor)
When you’re satisfied with the texture, which will be thick and sticky, transfer to a small pan. Heat on low, stirring often, with the coconut oil. Stir with a large spoon the whole time until it is smooth. The color will get a little darker, more like caramel. I cooked mine for about five minutes. Allow to cool for five minutes, then spread on the prepared apples. I put them on wax paper and a plate. I spread the caramel using a plastic knife.
Use moist hands to mold and shape the caramel apples better. I cupped them in my palms. Place in the refrigerator for 30 minutes, press in any decorations (like crushed peanuts, chocolate chips, candies) or roll the apples in the added toppings on a flat surface. Let this sit in the refrigerator for another 30 minutes to get the next texture and flavor. If you don’t want to decorate your caramel apples, they are perfectly delicious as is and you can avoid this last step.
These get better chilling overnight if you can last that long!
Vegan, Recipe, Caramel, Apples, Caramel Apples, Dessert, Snack, Treat, Seasonal, Autumn