Easy Vegan Caramel Apples
These easy vegan caramel apples are the perfect fuss-free way to celebrate the fall holidays. Rich, buttery, and decadent, they’re made dairy-free with sweetened condensed coconut milk, coconut sugar, and corn starch. No candy thermometer or time spent reducing required!
Hello caramel apples, I’ve missed you and your rich, toasted buttery sweet/tart decadence. I used to get a caramel apple every year, without fail, at the county fair. It marked the coming of fall and all things fun and festive that were just around the corner. I haven’t had this seasonal treat in 5 years, but I’m happy to report that streak ended this year with this delicious, fun, and easy vegan caramel apple recipe.
Traditional caramel is made with butter and cream. This vegan caramel recipe uses sweetened condensed coconut milk which makes for a dairy-free sauce that is sweet, rich, buttery, and already reduced, saving you loads of time stirring over a pot. Another fool-proof time saver is corn starch. When activated with heat, it quickly thickens the sauce and creates that classic creamy caramel texture. Even when cooled, the silky brown sauce remains soft and chewy on the outside of the apple without sticking to your teeth!
This is such a festive recipe to make when autumn apples are falling from the trees and many colorful varieties are available and price friendly. You can let your creative juices flow and garnish the apples with your favorite toppings. I’m a sucker for crushed peanuts but dip your caramel apples in whatever makes your heart happy.
Why this recipe works
Sweetened condensed coconut milk Sweetened condensed coconut milk (which comes in a can) is already reduced and sweet, letting you skip the reducing process that is required in most vegan caramel sauce recipes. Because it is sweetened, you only need ¼ cup of coconut sugar, which makes for a perfectly sweet, totally silky, and richly brown caramel sauce. But, can you taste the coconut? Nope! I’ve taste-tested this recipe on my dairy-loving friends who had no idea it was made with coconut milk.
Coconut sugar Similar in taste to brown sugar, coconut sugar has a deep, toasty richness to it which creates a warm caramel flavor and color.
Cornstarch This is a caramel maker’s best friend. Cornstarch eliminates the need for a candy thermometer. When mixed with a liquid and activated with heat, it creates a silky smooth, drizzle able consistency that can be cooled and reheated without “breaking” or separating.
Wax-free, chilled apples Most store-bought apples are coated in wax to make them pretty and shiny. The waxy exterior keeps the caramel from sticking to the outside of the apple. I’ve found that fresh-from-the-tree apples also have a natural waxy protective coating. To remove the wax, wash your apples in hot water and dry them carefully. Then insert the sharp end of a craft stick through the core and put them in the fridge to chill. Cold apples help the caramel sauce stick to the exterior.
Easily re-heatable and versatile One handy feature of this easy vegan caramel sauce is that you can re-heat it in the microwave or on the stovetop. This is great if you want to make the sauce ahead of time and dip your apples later. If the caramel becomes too thick while you’re dipping, heat it in the microwave, 10 seconds at a time, stirring in between, until it is smooth and silky.
Apples are just the beginning! You can dip anything from fruit to pretzels in this delicious caramel sauce. Drizzle it over dairy-free ice cream, scones, or simply enjoy straight from the spoon!
Ingredients for Easy Vegan Caramel Apples
Ingredients
1 can (7.4 oz. / 210 grams) of Sweetened Condensed Coconut Milk
¼ cup (45 grams) of coconut sugar
1 tablespoon (9 grams) of cornstarch
½ teaspoon of vanilla extract
¼ teaspoon of fine sea salt or kosher salt
6-8 tart apples, medium in size, wax-free and chilled
Crushed peanuts for garnish (optional)
Craft sticks with a pointy end (I used wooden party forks in the photos)
Makes ¾ cup of caramel sauce for 6-8 medium apples.
How to make Easy Vegan Caramel Apples
Caramel Sauce Steps 1-2:
1. Scoop the sweetened condensed coconut milk into a small saucepan along with the coconut sugar and corn starch. Whisk until combined. Turn the heat on to medium-high and gently stir until the coconut milk melts and the sugar dissolves. This will take about 2 minutes.
2. While gently stirring, bring the mixture to a boil. It will become a bubbling frothy mass. (see photo) Reduce the heat to medium-low and continue to simmer for 5 minutes to activate the cornstarch. (see note)
Caramel Sauce Step 3:
3. Remove from the heat and stir in the vanilla and salt. Scrape the caramel sauce into a small heat proof bowl that is deep enough to dip an apple in. Set aside to cool while you prepare your apples. When the caramel is able to drizzle from a spoon, in a thick ribbon, it’s ready for dipping. This may take up to an hour at room temperature. If the caramel becomes too thick, heat it in the microwave, 10 seconds at a time, stirring in between, until it is smooth and silky.
Preparing the Apples
Step 1:
1. Wash your apples in hot water to remove the wax from the outside. Using the textured side of a kitchen sponge helps with this. This step is important to keep the caramel from sliding off the apple. Carefully dry the apples.
Step 2:
2. Place the apples sitting upright on a cutting board and insert the sharp end of a craft stick all the way through the core of each apple. Your apples may sit at a tilt, but you can push the stick vertically down so that it is straight even if your apples are at a slight angle.
For the Caramel Apples
Steps 1-2:
1. Holding onto the craft stick, dip your apple into the caramel, letting the excess sauce drip back into the bowl. Scrape any excess caramel off the bottom of the apple with a knife. Repeat this step for a thicker coating of caramel.
2. Then dip the bottom of the apple in a bowl of crushed peanuts, if desired, and place it on a sheet of parchment paper. Store in the fridge where the caramel will cool and set.
Enjoy as a fun holiday treat or any time of the year you’re craving caramel apples!
Note: To make caramel sauce that is pourable at room temperature for ice cream etc., reduce the cooking time from 5 minutes to 3.
Other delicious plant-based desserts to try!
Easy Vegan Caramel Apples
Ingredients
Instructions
- Scoop the sweetened condensed coconut milk into a small saucepan along with the coconut sugar and corn starch. Whisk until combined. Turn the heat on to medium-high and gently stir until the coconut milk melts and the sugar dissolves. This will take about 2 minutes.
- While gently stirring, bring the mixture to a boil. It will become a bubbling frothy mass. Reduce the heat to medium-low and continue to simmer for 5 minutes to activate the cornstarch.
- Remove from the heat and stir in the vanilla and salt. Scrape the caramel sauce into a small heat proof bowl that is deep enough to dip an apple in. Set aside to cool while you prepare your apples. When the caramel is able to drizzle from a spoon, in a thick ribbon, it’s ready for dipping. This may take up to an hour at room temperature. If the caramel becomes too thick, heat it in the microwave, 10 seconds at a time, stirring in between, until it is smooth and silky.
- Wash your apples in hot water to remove the wax from the outside. Using the textured side of a kitchen sponge helps with this. This step is important to keep the caramel from sliding off the apple. Carefully dry the apples.
- Place the apples sitting upright on a cutting board and insert the sharp end of a craft stick all the way through the core of each apple. Your apples may sit at a tilt, but you can push the stick vertically down so that it is straight even if your apples are at a slight angle.
- Holding onto the craft stick, dip your apple into the caramel, letting the excess sauce drip back into the bowl. Scrape any excess caramel off the bottom of the apple with a knife. Repeat this step for a thicker coating of caramel.
- Then dip the bottom of the apple in a bowl of crushed peanuts, if desired, and place it on a sheet of parchment paper. Store in the fridge where the caramel will cool and set.
Notes
For step-by-step instructions with photos, see blog post!
Nutrition Facts
Calories
188.12Fat (grams)
0.18Sat. Fat (grams)
6.13Carbs (grams)
19.93Fiber (grams)
2.68Net carbs
28.25Sugar (grams)
26.17Protein (grams)
2.17Sodium (milligrams)
40.37Cholesterol (grams)
0.00Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.
