This past weekend my mom and I spent the day making dairy-free caramel apples. Well, we played around more than anything, but we managed to make some fun, festive caramel apples for fall 😉
I have tried dozens of caramel recipes over the years, some have been total flops, while others have been made over and over.
Creating dairy-free caramel can be a little tricky, but all you need is a sugar source to get that notorious brown color. I chose honey because it makes it so easy!
Honey Caramel apples have quickly become one of our favorites!
My mom and I also made the fun, regular caramel apples with the traditional Kraft Caramel candy. Those are always a good choice!
UPDATED: This was a post from 2015, but we have just updated it with BETTER information and chemist tips to make it a great post! I hope you can enjoy it again and make it soon too!
PIN: Dairy-Free Caramel Apples
- 1/3 cup canned coconut milk
- 1 cup honey
- 1 tbsp coconut oil
- 1-2 tsp vanilla
- pinch salt
- 5-6 apples, any kind!
- Wash and thoroughly dry apples, then prepare a wax paper surface.
- In a saucepan, add honey, oil, and coconut milk. While whisking, cook over medium high heat. Mixture will boil and bubble for TEN minutes. Remove from heat.
- Whisk in salt and vanilla.
- Allow mixture to sit for at least 15 minutes, it will thicken as it sits.
- Roll apples into mixture. Spoon additional caramel on the apples.
- Chemist Tip: Whisk continually so caramel mixture doesn't boil over while cooking!
- Add vanilla extract when it is removed from heat!
- This mixture is not as thick as traditional caramel, but will get almost as thick upon standing.
See how pretty it looks too! I couldn’t get over how shiny it was!
Regular Caramel Apples
Here is how our regular ones turned out. They are always delicious too! These are so simple, just add a bag of caramel candy, a few tablespoons of water, then melt in microwave for a few minutes! I prefer to use the caramel that you melt because it turns out really thick.
Chemist Tips for Dairy-Free Caramel Apples
Caramelization is a complete chemical process! It can go bad fast, so when baking with friends or family, I like to keep it simple and sweet. It was my mission this season to make a DAIRY-free caramel sauce for my husband. He loves eating caramel apples, but he cannot have any kind of dairy. Most caramel calls for butter and/or cream. Instead I used Honey! And it made the most beautiful, glistening caramel sauce!
This recipe will be a little more light and thin than regular caramel sauce, but it does firm up nicely once you let it sit!
If you are struggling with getting the caramel to firm up, just continue to cook on low and stir. It will eventually get thick enough to dip, but remember it will still be a little thin!
Honey is a great low-glycemic index option for sugar. Even though you can use regular sugar to still make dairy-free caramel, I like using honey. Check out this post on regular sugar vs added sugar to get some more chemist tips on sugar sources!
Are you a fan of caramel apples this time of year? We love them!