Crisp apples are coated in sweet caramel that melts in your mouth. Everyone loves these dairy free caramel apples!
Are there any foods that you’ve kind of forgotten about because they’re off-limits due to food allergies?
Caramel apples are one of those foods for me. They’re off my list for a couple of reasons.
Reason #1 – they are ALWAYS coated in nuts. You can’t even walk through the produce aisle at Whole Foods without seeing nut covered caramel apples everywhere.
Reason #2 – Caramel apples always seem to contain dairy, so they aren’t super allergy friendly, even without the nuts.
So even though caramel apples are such a traditional autumn treat, I had kind of forgotten about them until my son asked about them the other day.
We all want our kiddos to feel included in holidays and seasonal celebrations, right? It’s so fun to see my sons enjoying treats that were previously off-limits.
Halloween is one of those holidays where a lot of treats just aren’t safe for those with food allergies. But with these caramel apples, you can help your family feel included! These dairy free caramel apples are just right for all your fall celebrations.
You may be wondering about the coconut milk in this recipe – does it impart a strong coconut flavor to the caramel? Not at all. This dairy free caramel tastes just like the caramel I remember. It’s buttery, rich, and decadent.
Some tips for making these dairy free and vegan caramel apples:
- wash the apples in very warm water so that the wax melts and comes off
- have the apples washed, dried, and on the sticks before you make the caramel
- work quickly once the caramel is done – it does firm up quickly
Dairy Free Caramel Apples.
- 1 cup soy free vegan buttery spread
- 2 cups light brown sugar packed
- 1 cup light organic corn syrup*
- 11 ounces full fat coconut milk I used So Delicious Culinary Coconut Milk
- 1/4 teaspoon salt
- 10-12 tart apples
Wash the apples in very warm water to help remove the wax coating. Dry thoroughly and insert a popsicle stick into each one. Set on a parchment paper lined cookie sheet.
Place the vegan buttery spread in a heavy bottomed pot and melt over medium high heat. Add the brown sugar and stir until melted and incorporated.
Add the corn syrup and coconut milk.
Bring to a boil and continue to cook, stirring constantly until a candy thermometer reads 235 degrees F. (This may take awhile - be patient. It could take 15-20 minutes).
Remove the pan from the heat and stir in the salt. Dip the apples into the caramel, rotating to coat completely. Be sure to work quickly. Place the dipped apples on the parchment lined cookie sheet.
As the apples cool. some caramel will pool at the bottom. Twist the apples once cool to remove from the parchment paper.
Once cool, enjoy! Best eaten within two days.
I have heard that you can use maple syrup as a substitution for corn syrup. I haven't tried that, but it may be something to consider if you are allergic to corn.
Adapted from this recipe.
What fall recipes have you been missing?
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