Vegan Caramel Apples
This vegan dessert recipe makes enough vegan caramel sauce to cover 10 medium sized apples. It's a good idea to use a tart apple, like a Granny Smith, because the sauce itself is so sweet.
You can buy actual caramel apple sticks, but popsicle sticks, skewers, or even a fork (in a pinch!) all work as well.
To prepare, you should poke the wooden stick into your apples and set a cookie sheet covered with wax paper to the side of your operation.
It can get sticky, and you don't want to be trying to find a place to put them once these guys are all lubed up!
Also, you can dip them into chopped nuts, cookie crumbs, sprinkles, and just about anything else with the same texture if you like.
2 tbsp. vegan margarine
1 c. lightly packed brown sugar
1/3 c. corn syrup
1 c. sweetened condensed milk (you can buy it, or use homemade recipe below)
In a small saucepan over low heat, melt margarine.
Stir in sugar and corn syrup.
Bring to the boil and stir in condensed milk.
Stirring constantly, cook over medium heat until boiled and thickened.
Use once it is thick and has cooled slightly. If the caramel has had time to harden, reheat until just melted.
Holding the stick, dip each apple into caramel and turn to glaze each side.
Roll in any nuts or toppings, and then set onto wax paper to cool.
Vegan Sweetened Condensed Milk Recipe
This vegan condensed milk can be used in coffee, for the caramel apple recipe above, and for any other vegan dessert recipe that calls for it.
2 c. soy milk
1 ¾ c. brown sugar
2 T. corn starch
Measure the corn starch into a small glass or measuring cup.
Add 2-3 tbsp. of the soy milk and whisk with a small whisk or fork until smooth.
In a small saucepan, heat the remaining soy milk and brown sugar. Whisk in the cornstarch-soymilk mixture.
Bring to the boil, stirring constantly until thick.
Makes 1 cup condensed milk.