Monday Yumday: Caramel Apples

In case you missed it in our Newsletter this month, this is Allison’s recipe for out-of-this-world caramel apples using our very own individually-wrapped vanilla caramels. Take them to a harvest party or hand them out to excited children (and adults!) on Halloween:

Vegan Caramel Apples

My favorite apples to bathe in gooey caramel are the illustrious Honeycrisp Apples from Washington State. If you’re not lucky enough to find these, crisp Fuji apples will do just fine.

What to use . . .
6 crisp apples, washed and dried
9 ounces individually wrapped vegan caramels, unwrapped
2 tablespoons coconut milk

. . . and How
1. Line a baking sheet with parchment paper.
2. Remove the stem from each apple and firmly press a popsicle stick into each top. Place apples bottom side down onto the lined baking sheet.
3. Heat a heavy saucepan over low. Add caramels and coconut milk. Stir regularly. Once the caramels have completely melted, allow to cool for 3 minutes. Then, holding the popsicle stick, roll each apple quickly in caramel sauce until well coated. Place apples bottom side down onto the prepared sheet pan to set.

Recipe copyright: Allison Rivers Samson of Allison’s Gourmet, an organic, vegan bakery & confectionary boutique. If you wish to reprint, just ask!