Yields: 10 medium-size 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
Directions:
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.
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
Directions:
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.)
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.
This is what fall happiness looks like…
This is what fall happiness looks like…
Enjoy!
With love,
Wendy Irene
With love,
Wendy Irene
