These homemade caramel apples are surprisingly easy to prepare and are one of the most comfortingly indulgent treats in fall and winter when apples are in season. For the best results, use a "stick" variety of soy margarine as opposed to margarines that come in a tub. Check out my dairy-free butter substitutes for a list of my favorite dairy-free margarines.
Makes six caramel apples
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 6 wooden sticks
- 6 small-medium sweet apples, such as Braeburn, Golden Delicious or Gala
- ¼ cups plain unsweetened soy half-and-half creamer
- ½ cup plain unsweetened soy yogurt, divided
- 1 cup organic granulated sugar
- ¼ cup organic dark corn syrup
- 1 T. dairy-free soy margarine (preferably a "stick" variety, such as Willow Run)
Preparation:
1. Fill a shallow basin or dish with ice water and set aside. Line a baking sheet with parchment and set aside. Remove the stems of the apples, and insert the sticks into the tops of the apples. (Alternatively, you can choose to leave the stems on, tie string to the stems, and lower them into caramel.)
2. In a small saucepan over medium-high heat, combine the dairy-free half-and-half, the soy yogurt, sugar and corn syrup, stirring well to dissolve the sugar. Using a candy thermometer, cook the mixture for about 10 minutes without stirring, or until the caramel reaches 245 F. Stir in the soy margarine, mixing until completely melted and incorporated.
3. Remove the pan from the heat and place directly in the ice water. Working quickly, dip each of the apples into the caramel, using a spoon or knife to help coat all of the sides. Transfer the apples to the prepared baking sheet and place in the refrigerator for 20-30 minutes or until set. Enjoy!
