These vegan salted caramel apples are a delicious way to savour the sweet flavours of Halloween. Alder branches add the perfect sinister touch to this classic October treat! Unlike traditional caramel apples, these vegan salted caramel apples are low in refined sugar, and contain no dairy or corn syrup… and they don’t stick to your teeth! Sounds like some terrible witches spell, right? Hardly the case….
Happy Halloween, folks!
We’re well into October and you know what that means? My second favourite holiday is just around the corner- All Hallows’ Eve! I’ve always loved Hallowe’en because it’s a perfect time to allow creativity to run wild…costumes, pumpkin carvings and spooky decor are my forte.
And lest we forget about the sweets! These sinister looking vegan salted caramel apples are making an appearance in our home this year. They’re a healthier alternative to traditional caramel apples…aren’t they delightfully spooky? Oh, and unlike traditional caramel apples, these vegan salted caramel apples are low in refined sugar, and contain no dairy or corn syrup. Sounds like a terrible witches spell, right? Hardly the case here…
You’ll be pleased to know there is no candy thermometer needed; this is a fairly easy recipe that is so fun to make. I recommend using organic apples because conventional ones typically have a wax coating on them which can prevent the caramel from sticking properly. I’ve used a local sea salt sprinkled on top to make these legit “salted caramel”, but the flavour possibilities are endless (chopped pistachios, anyone?). If you can’t find brown rice syrup, you can use maple syrup or agave nectar in equal measure, however, I’ve found brown rice syrup much easier to work with- it won’t crystallize during heating.
For the apples pictured in this post, 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 that “drippy candle” look. It should be noted that this caramel does not harden in the same way as conventional caramel, but don’t let that deter you from making this recipe. While the caramel coating stays slightly soft to the touch, it hangs and sticks perfectly on the apples and is so, so tasty. Best of all, it’s doesn’t stick to your teeth! You can also use this recipe as a go-to vegan caramel sauce for ice cream or dipping. It’s really good!
There’s no costume requirement to indulge in one of these forbidding fruits, so give them a try. It’s a fun activity for the kids, too!
I wish you all a very happy end to October and a safe and spooky Hallowe’en!
Vegan Salted Caramel Apples
- 4 medium organic apples
- ¼ cup coconut oil
- ¼ cup coconut sugar
- 2 tbsp Organic Brown Rice Syrup
- ¼ cup full fat coconut milk
- 1 tsp Vanilla Extract
- 1 tsp flaked sea salt
- 4 Alder branch stems or popsicle sticks
Prepare a baking sheet with parchment paper. Wash and dry your apples, then remove the apple stems by gently twisting them off. Insert either a Popsicle stick or a twig into the centre of the apple (Alder tree branches work very well for this).
In a small saucepan over medium heat, add the coconut oil, coconut sugar, and brown rice syrup. Bring this mixture to a light boil, stirring constantly. The mixture will seem clumpy at first, but keep stirring and it will smooth out nicely. Once the mixtures reaches a light boil, stir in the coconut milk and vanilla. Bring the mixture back to a light boil, then reduce the heat to low, stirring constantly for another minute to prevent burning. The mixture should thicken slightly.
Remove from heat and pour into a glass bowl (I find a 2 cup measuring cup works best for this). Let cool at room temperature for 30-40 minutes, stirring occasionally. The caramel is ready when it coats the back of a spoon and ribbons as it falls. Don't wait too long or the caramel will become too thick to coat the apples evenly.
Dip the apples into the caramel going ¾ of the way up. If you find that the caramel is running off the apples too much, leave it to cool longer. You can also place the caramel in the fridge for 15 minutes to help it thicken.
Place the coated apples upright on the prepared baking tray and cool in the fridge for at least 2 hours. Sprinkle with flaked sea salt before serving.
This caramel sauce doesn't set in the same way as conventional caramel; it remains on the softer side. If you can't find brown rice syrup, you can exchange it for maple syrup or agave nectar in equal measure; however, I have found brown rice syrup much easier to work with- it won't crystallize during heating. 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.
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