Crisp apples are coated in sweet caramel that melts in your mouth for the ultimate fall treat. 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 allergy friendly, even without the nuts.
So even though caramel apples are such a traditional autumn dessert, 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 this recipe, you can help your family feel included! These dairy free caramel apples are just right for all your fall celebrations.
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Ingredient Notes
- Full Fat Coconut Milk – 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.
- Apples – You can use any apple that you like in this recipe, but I find that an apple that is crisp, and a little bit tart works well. I prefer to use Granny Smith apples or Honeycrisp apples.
- Light Corn Syrup – This ingredient is necessary for making caramel. I have not tried this recipe with any substitutions for the corn syrup.
Special Equipment
- You will need a candy thermometer so that you can monitor the temperature of the caramel.
- Food safe wooden sticks are needed for this recipe. You should be able to find these at a grocery store or on Amazon.
Step by Step Instructions
- Wash and dry the apples, then insert a popsicle stick into each one. Place on a cookie sheet that has been lined with parchment paper.
- Put the brown sugar and vegan butter spread in a heavy bottomed pot and heat over medium high heat.
- Add the corn syrup and full fat coconut milk. Clip a candy thermometer to the pan and continue to cook.
- Continue to cook over medium high heat until the candy thermometer reads 235 degrees F.
- Remove the pan from the heat, and stir in the salt. Let the caramel cool and thicken for a minute or two.
- Dip the apples into the caramel one at a time. You can dip them a couple of times to get a thicker coating. Hold the apple over the pan and let the excess caramel drip off. Place the dipped apples on the cookie sheet to cool.
Tips for Success
- 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
- You will have some caramel drip off the apples and pool underneath them – but my apples were still well coated with caramel
Storage
You can store leftover caramel apples at room temperature for 2-3 days. If you needed to store them longer, you could put them in the refrigerator, but they really are best if eaten in a couple of days.
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Recipe
Dairy Free Caramel Apples.
Ingredients
- 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 Scoop off the thick coconut cream
- ¼ teaspoon salt
- 10-12 tart apples
Instructions
- 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 to three days.
Notes
Nutrition
Adapted from this recipe.
Brittney
I really wanted this recipe to work! I’m currently dairy and soy free while breastfeeding my son due to his allergies, and I’m dying for some caramel apples. I tried this out and it’s just a pure liquid mess. I even cooked the caramel for longer and it still never thickened. I’m not sure if it’s because the coconut milk I bought did not have any “cream” to scrape off the top, it was fully mixed. Weirdly there are not a lot of coconut milk options in the stores near where I currently live. I made homemade caramel that is not dairy free every year with no problems so I’m not clueless, but yeah, maybe it was the coconut milk 🙁
Kelly Roenicke
If the coconut milk was too thin, that could have been the issue. I am so sorry it didn’t work for you!
Christina
I have to admit, I was annoyed when I first realized I had to stir for 30 minutes while making this but I’m here to tell you, it was worth it! These were so good and my dairy/peanut allergic son was so happy he could eat these. Thank you.
Michele
Thank-You!!! I went Vegan over a year ago and one of the foods I was missing is Caramel sauce. I’ve attempted it approx 5 times and it always ends up in the garbage. Today I tried your recipe and it was 100% perfect. I’m so excited! I just made caramel apples and have some left over for another dessert. I followed your recipe exactly and the caramel sauce took a little longer, 30 minutes to reach 235 but it tastes like a buttery caramel, delicious.
Thanks!
Kelly Roenicke
I’m so glad you enjoyed it! Thank you for letting me know.
Beth
This recipe was awesome! I had to stir and boil about 30 minutes to reach the right temperature and then it was perfect! Thank you so much for sharing this!
Kelly Roenicke
So glad you enjoyed it! Thank you for letting me know!
Casey
This recipe worked for me, costing the apples in thick, stretchy caramel just like the photos. I think the other reviews didn’t cook it long enough. I stirred while boiling for a full 20 minutes. The texture started to change after about 15 but it was still to thin and until 20 minutes of stirring and boiling. The flavor is not identical to dairy caramel but I didn’t notice a coconut taste either.
Heather
I’ve tried this recipe as well as other dairy free caramel apple recipes and the caramel never sticks to the apples. I’ve even used baking soda and lemon to scrub the wax off of the apples and took the edge of a knife to the apples and scraped every last drop of wax off and the caramel still didn’t stick. So this time I made the caramel, spread it out in big circles on pieces of parchment paper, put them in the freezer and let them set. Then I peeled the caramel off of the parchment and folded it around the apple and pressed it in place. Then I pressed chopped walnuts and pretzel pieces into the caramel and drizzled the apples with melted chocolate.
Kim
I tried this tonight using earth balance soy free butter. I used full fat coconut cream. When the caramel reached 235 I tried to dip the apples but nothing would stick. There is a oil about 1/4″ on top and is just so greasy. My dairy caramel dipped just fine but not this one. Any ideas?
Cristina
Tried this recipe using maple syrup instead of corn syrup. The caramel took longer than 30 minutes to get to a consistency thick enough to stick to the apple. Even after I covered apples, the appearance was a transparent glaze, not what is pictured on the site. I double dipped but the caramel was too hot that it dripped off. The over all taste was good, but practically all of it ended on the platter.
What else can I do with the leftover caramel? Why is it grainy?
Would cooking ingredients longer provide a thicker (more caramel like) result?
Does anyone have a “ready test” suggestion?
Thoughts on using coconut cream instead of milk?
Kelly Roenicke
Coconut cream instead of milk should be fine. I don’t know why it would be grainy, I have never had that happen! Can you use it as a dip? Maybe the graininess was due to the maple syrup? Sorry you had trouble!
Julianne Wu
Just curious if anyone has tried using a crockpot to making this? My son’s class wants to make caramel apple in the classroom.
Dee
I wanted my caramel to be firm and boiled till it reached 240° . As I was coating my apples, I noticed the caramel was almost transparent and thought I would just add a second dip. I put the apples outside for a bit first, to set (it was 26°), then brought in to do a second coat after 5-10 minutes. The sauce is so transparent it almost didn’t look like there was anything on the apples! I decided to add some heavy cream to make it more opaque, and that helped, though it was still fairly translucent. I put the second batch outside same as the first to set up, and brought back in for a third coat. I did 4 coats and it was still transparent, I
and decided to roll in finely chopped peanuts to cover. I put each apple on a piece of foil and popped into the freezer to set them as quickly so the caramel would stop tripping off. The taste of the caramel is wonderful, though I’m curious why it was so transparent and wouldn’t build up?
Victoria
These turned out great for my Halloween party. I used lady apples and substituted the corn syrup for organic maple syrup and they were delicious!
I made them in the morning, and then popped them in the fridge on a plate with parchment paper and then covered with plastic wrap. They held up fine for my evening party at 8pm, when I placed them on a pedestal with a dolie underneath. I will make them again next year for sure! Thank you for the recipe!
Jennifer Byrne
Are these considered nut free as well?
TX Guy
As long as you don’t put any nuts on them.
Menuchka
Can this be made in advance and rewarmed for making them during a party? Thank you.
Kelly Roenicke
I haven’t tried that, if you do, let me know how it goes!
Katie
Delicious recipe!
Kelly Roenicke
I’m so sorry to hear that! Maybe there was still some wax residue or moisture on the apples. This page has some troubleshooting tips: http://www.cakecentral.com/forum/t/700400/caramel-slid-off-my-apples
Zoe
Making this tonight! do you think coconut cream would work better than regular coconut milk? I’ve got both on hand.
Kelly Roenicke
Either should work, but I used full fat culinary coconut milk from SO Delicious.
Michelle
What do you mean by “culinary milk”? In every recipe calling for coconut milk, my question is always, from a can or a carton? And most of the time they don’t specify, which I find very frustrating. “Culinary” sounds like canned milk to me, but I went to the So Delicious website, and they don’t show any canned nor “culinary” milk. What they do have is original, unsweetened, sugar-free, vanilla, unsweetened vanilla, and chocolate.
Kelly Roenicke
Canned full fat coconut milk is what is needed. Unfortuately, So Delicious just stopped making the culinary milk, which was their version of full fat canned milk. I will go back and adjust the recipes where I refer to that product. If your canned milk has a lot of liquid on top, drain that off before using.
Bianca O'Brien
I already love you for all the amazing recipes I’ve added to my repertoire since discovering your blog, but THIS. Kelly, THIS… I have no words. Just <3 I can't wait to make these!!!
Kelly Roenicke
Thank you so much, Bianca! Your comment made my day!
Katie
I second this whole heartedly. My husband and I were just talking about how deprived we felt for not having caramel apples in the house this year due to our son’s allergies. I cannot wait to try this recipe out! Thank you!
Kelly Roenicke
I hope you enjoy them!
Holly
I can’t have coconut so would another non-dairy milk be okay to substitute?
Kelly Roenicke
I really am not sure…the full fat coconut milk is thicker. What milks can you have?
Holly
Rice, almond, cashew, pea protein milk, hemp, flax.
Kelly Roenicke
I really am not sure about what would work. I’m so sorry! Maybe soy, but I have not tried that, so I don’t know for sure.