So, apparantly I’m a compulsive liar when it comes to saying I’m going to make certain blog posts. Truth is, I really did plan on posting about candy and caramel apples yesterday. But it was cloudy. And I didn’t want to take pictures of caramel apples while it was cloudy. So I waited.
But all that is in the past! Now, onto some caramel apples..
First thing you need to do is go out in the woods and gather up some thin, sturdy sticks! Yes, sticks. You want your caramel apples to look autumn-y and pretty, don’t you? Then go get the sticks!
Of course, if you don’t live out in the sticks (like yours cruelly), then you can buy some crafting sticks or dowels. (Boooring! Go have an autumn adventure and gather up some sticks!)
The following recipe is enough to cover about 10 small Granny Smith apples with caramel goodness. And, yes, I’m going to reccomend you use Granny Smith apples because they make the best caramel apples of all time.
Vegan Caramel Apples
10 small Granny Smith apples (washed and completely dried)
1 1/2 cups chopped, roasted peanuts
3/4 cup soymilk
3/4 cup margarine (Earth Balance pre-measured sticks are easiest)
2 teaspoons cornstarch
3/4 cup corn syrup
1 cup sugar
1 teaspoon vanilla extract
Before doing anything, you need to set up your caramel apple work station:
Have your apples, sticks of your choice inserted, set off to the side. Right next to these, you’ll need to have a baking sheet with aluminum foil, sprayed with non-stick cooking spray. Also nearby should be your bowl of roasted, chopped peanuts and a large bowl filled with ice water (this will be needed to stop the cooking process of the caramel later on).
In a medium-sized bowl, whisk together the soymilk, 1/4 cup margarine (melted), and the cornstarch. This is your heavy cream substitute.
Fit a large, heavy saucepan with a candy thermometer. Over medium-low heat, cook 3/4 of the heavy cream substitute, the corn syrup, the remaining 1/2 cup of margarine, and the sugar to 280 degrees F, stirring only once or twice. The caramel should be a dark amber color at this point, and it will be very hot.
Quickly remove the pan from the heat and dip the bottom of the pan into the ice water to stop the cooking process. Stir in the remaining 1/4 cup of heavy cream substitute and the vanilla. Do not return pan to the heat.
When you have finished with all of the apples, place the baking sheet into the refrigerator and allow caramel to harden.