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Home » Dairy Free » Dairy Free Caramel Apples.

Dairy Free Caramel Apples.

Oct 18, 2016 · Modified: Sep 28, 2017 by Kelly Roenicke · 31 Comments

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Delicious apples are coated in sweet, decadent caramel. A dairy free treat!

Crisp apples are coated in sweet caramel that melts in your mouth. Everyone loves these dairy free caramel apples!

Dairy free and vegan caramel apples are a delicious treat for fall!

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.

Dairy free and vegan caramel apples are a delicious treat for fall!

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.

Allergy friendly caramel apples are perfect for Halloween!

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.

Dairy free and vegan caramel apples are a delicious treat for fall!

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
  • you will have some caramel drip off the apples and pool underneath them – but my apples were still well coated with caramel

Dairy free and vegan caramel apples are a delicious treat for fall!

Dairy free and vegan caramel apples are a delicious treat for fall!
4.43 from 7 votes
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Dairy Free Caramel Apples.

Delicious caramel apples are the perfect treat for fall! These are dairy free and allergy friendly.
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10
Calories 551 kcal
Author Kelly Roenicke

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 I used So Delicious Culinary Coconut Milk
  • ¼ teaspoon salt
  • 10-12 tart apples

Instructions

  1. 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.
  2. 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.
  3. Add the corn syrup and coconut milk.
  4. 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).
  5. 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.
  6. As the apples cool. some caramel will pool at the bottom. Twist the apples once cool to remove from the parchment paper.
  7. Once cool, enjoy! Best eaten within two days.

Recipe Notes

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.

Nutrition Facts
Dairy Free Caramel Apples.
Amount per Serving
Calories
551
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
9
g
56
%
Sodium
 
243
mg
11
%
Potassium
 
328
mg
9
%
Carbohydrates
 
95
g
32
%
Fiber
 
4
g
17
%
Sugar
 
87
g
97
%
Protein
 
1
g
2
%
Vitamin A
 
960
IU
19
%
Vitamin C
 
8.7
mg
11
%
Calcium
 
57
mg
6
%
Iron
 
1.6
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.

Adapted from this recipe.

What fall recipes have you been missing? I have a chocolate crunch bar recipe that’s even better than the original!

Delicious apples are coated in sweet, decadent caramel. A dairy free treat!

Related

« Testing 3 Different Gluten Free Flour Brands in a Chocolate Chip Cookie Recipe.
Pumpkin Ice Cream (Dairy Free and Vegan). »

Filed Under: Dairy Free, Desserts, food, Gluten Free, Nut Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Legume Free, Mustard Free, Nut Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
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Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Christina

    October 20, 2021 at 8:12 pm

    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.

    Reply
  2. Michele

    June 26, 2021 at 3:53 pm

    5 stars
    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!

    Reply
    • Kelly Roenicke

      July 15, 2021 at 8:41 pm

      I’m so glad you enjoyed it! Thank you for letting me know.

      Reply
  3. Beth

    October 29, 2020 at 3:31 pm

    5 stars
    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!

    Reply
    • Kelly Roenicke

      November 01, 2020 at 7:36 pm

      So glad you enjoyed it! Thank you for letting me know!

      Reply
  4. Casey

    October 23, 2020 at 7:45 pm

    4 stars
    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.

    Reply
  5. Heather

    October 23, 2020 at 3:54 pm

    3 stars
    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.

    Reply
  6. Kim

    October 21, 2019 at 11:11 pm

    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?

    Reply
  7. Cristina

    October 05, 2019 at 11:42 am

    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?

    Reply
    • Kelly Roenicke

      October 07, 2019 at 12:22 pm

      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!

      Reply
  8. Julianne Wu

    September 11, 2019 at 4:54 pm

    Just curious if anyone has tried using a crockpot to making this? My son’s class wants to make caramel apple in the classroom.

    Reply
  9. Dee

    January 26, 2019 at 4:05 pm

    4 stars
    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?

    Reply
  10. Victoria

    November 28, 2018 at 4:17 am

    5 stars
    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!

    Reply
  11. Jennifer Byrne

    October 19, 2018 at 5:01 pm

    Are these considered nut free as well?

    Reply
    • TX Guy

      October 30, 2018 at 3:12 pm

      As long as you don’t put any nuts on them.

      Reply
  12. Menuchka

    August 25, 2018 at 11:21 pm

    Can this be made in advance and rewarmed for making them during a party? Thank you.

    Reply
    • Kelly Roenicke

      August 26, 2018 at 9:18 am

      I haven’t tried that, if you do, let me know how it goes!

      Reply
  13. Katie

    May 30, 2018 at 8:27 pm

    5 stars
    Delicious recipe!

    Reply
  14. Kelly Roenicke

    November 01, 2016 at 10:36 am

    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

    Reply
  15. Zoe

    October 31, 2016 at 6:25 pm

    Making this tonight! do you think coconut cream would work better than regular coconut milk? I’ve got both on hand.

    Reply
    • Kelly Roenicke

      November 01, 2016 at 10:37 am

      Either should work, but I used full fat culinary coconut milk from SO Delicious.

      Reply
      • Michelle

        October 14, 2018 at 12:19 am

        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.

        Reply
        • Kelly Roenicke

          October 17, 2018 at 9:42 am

          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.

          Reply
  16. Bianca O'Brien

    October 19, 2016 at 12:13 am

    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!!!

    Reply
    • Kelly Roenicke

      October 23, 2016 at 8:47 pm

      Thank you so much, Bianca! Your comment made my day!

      Reply
    • Katie

      October 25, 2016 at 1:51 pm

      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!

      Reply
      • Kelly Roenicke

        November 01, 2016 at 11:25 am

        I hope you enjoy them!

        Reply
  17. Holly

    October 18, 2016 at 10:41 am

    I can’t have coconut so would another non-dairy milk be okay to substitute?

    Reply
    • Kelly Roenicke

      October 18, 2016 at 11:13 am

      I really am not sure…the full fat coconut milk is thicker. What milks can you have?

      Reply
      • Holly

        October 18, 2016 at 9:51 pm

        Rice, almond, cashew, pea protein milk, hemp, flax.

        Reply
        • Kelly Roenicke

          October 23, 2016 at 8:48 pm

          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.

          Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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