Vegan Salted Caramel Apples

These vegan salted caramel apples are a diary-free indulgence for spooky fall holidays. Unlike traditional caramel apples, these vegan caramel apples contain no dairy or corn syrup. Flaked sea salt adds a level of indulgence and enhances the sweetness of the apples and caramel coating. Best of all, the caramel doesn't stick to your teeth like conventional caramel does. Makes 4 delightfully spooky treats. Ready in approximately 3 hours.

Jump to:

• Why This Recipe Works
• Ingredients & Substitutions
• Step by Step Guide
• Flavour Options
• Helpful Tips
• Storage
• More Recipes
• Vegan Salted Caramel Apples

Why This Recipe Works

You'll be pleased to know there is no candy thermometer needed; this is a fairly easy recipe that is so fun to make. They're ready to enjoy in about 3 hours including preparation and chilling time.

Dairy free (vegan) caramel is straightforward to make, similar to traditional caramel. Here, full fat coconut milk replaces the cream, coconut sugar for granulated sugar and brown rice syrup for corn syrup, although you can use the latter. Because there is a higher fat content and lower protein, vegan caramel does not harden in the same way as conventional caramel—it stays slightly soft to the touch, yet it still coats the apple surface nicely. Because of it's softer nature, vegan caramel does not stick to your teeth like traditional caramel.

A light sprinkling of flaky sea salt compliments and enhances the sweet caramel coating, however, you can omit it is you wish. For my apples, I coated them in a layer of caramel, let them set in the fridge for 10 minutes, and then drizzled any remaining caramel down the sides for a "drippy candle" look before sprinkling on the sea salt.

Ingredients & Substitutions

The ingredient list and substitutions for this recipe are as follows. For the full quantities of each, Please see the recipe card further down the post.

Apples: you can use any apple variety you like. Some of my favourites include Granny Smith, Envy, Cosmic Crisp or Gala. I like to use apples that don't have food grade wax coating as this can prevent the caramel coating from sticking nicely.

Coconut oil: this adds a touch of gloss and flexibility to the caramel coating. It also allows the caramel to become like a sauce that can be poured or dipped into.

Coconut sugar: You can also use semi-packed brown sugar in equal measure.

Organic brown rice syrup: This helps prevent the caramel from crystallizing during the curing process. If you can't find brown rice syrup, you can exchange it for light corn syrup in equal measure; however, I have found brown rice syrup much easier to work with because it won't crystallize during heating.

Full fat coconut milk: don't use lite coconut milk as it can make the caramel too thin.

Flaked sea salt: flaked sea salts work best for sprinkling and, with it's irregular crystallized texture, it adds visual appeal.

Popsicle sticks: these can usual be found in gourmet supply stores or grocery stores.

Step by Step Guide

For the full detailed instructions on making my vegan caramel apples, please see the recipe card further down the post.

STEP 1: Wash and remove the stems of the apples, then insert a popsicle stick where the stem was.

STEP 2: Prepare a medium baking sheet with parchment.

STEP 3: In a small saucepan heat the coconut oil, coconut sugar and brown rice syrup to a light boil.

STEP 4: Stir in the coconut milk and vanilla until thickened.

STEP 5: Remove it from the heat to cool at room temp until it ribbons off the back of a spoon.

STEP 6: Dip the apples into the caramel and top with flaky sea salt. Leave them in the fridge to fully set up before serving.

Flavour Options

You don't have to stick to salted caramel for these apples. I have also coated them in an assortment of toppings such as:

• finely chopped pistachios
• finely chopped almonds or pecans
• chocolate shavings
• mini chocolate chips
• coarse sugar sprinkles

Helpful Tips

• Wash and dry the apples well to remove any debris or dirt.
• Use unwaxed apples because the wax coating can prevent the vegan caramel from sticking properly. 
• Use a quality flaked sea salt. I use a local brand of sea salt, however, Maldon Salt is a good choice if you don't have anything local.
• Don't let the caramel sit too long otherwise it will be too thick to coat the apples evenly.
• Use a heatproof 2 Cup measuring glass for the caramel. This vessel makes it easy to dip the apples and coat them evenly.

Storage

Storage: keep these caramel apples on the parchment lined baking sheet, covered with a layer of plastic wrap, in the fridge. You can also keep them in an airtight container in the fridge. They will last this way for 3-4 days. Make sure they are stored upright to preserve the caramel coating.

For information on safe food handling and storage, please visit: the Government of Canada Food Safety website, USDA Food Safety Inspection Agency website or your country's official food safety website.

More Recipes

Vegan baked apples with oat struesel

Vegan apple spice baked oatmeal

Apple cinnamon galette

Dairy-free pumpkin spice latte

If you made my vegan caramel apples please leave me a comment below with a star rating; it really helps others who are interested in making the recipe. For more from The Simple Green, follow me on Instagram, Facebook or Pinterest. Consider becoming a subscriber to receive emails of new recipes and posts.