Happy almost-Halloween, everyone!

It’s time to stock up on the treats for the kiddos, so check out my previous post from 2009 on “Cruelty-Free” Halloween Candy before you head to the grocery store. And this week you can cast your vote for your fave Halloween goodies on the Cruelty-Free faves Facebook Page. I’ll be posting the results on Friday!

This year, my treat to you is a recipe for Vegan Caramel Apples. I’ve been so inspired lately by my friends in New York and New Jersey that have been posting pictures on Facebook of apple-picking excursions! My high school classmate Lisa was sweet enough to let me share one of her pictures with everyone on today’s blog.

I found this recipe on the “Very Vegan Holiday” blog, from 2009. I’m allergic to apples, but caramel apples always look so pretty, and they seem so much a part of this holiday, even if I only can look and not taste. Enjoy one for me!

ingredients:

10 Granny Smith apples (washed and completely dry)

1 1/2 cups chopped roasted peanuts

3/4 cup soymilk

3/4 cup of Earth Balance or other margarine

2 teaspoons cornstarch

3/4 cup corn syrup

1 cup sugar

1 teaspoon vanilla extract

10 wooden sticks

baking sheet and aluminum foil

non-stick cooking spray

bowl of ice water

you’ll also need a candy thermometer

directions:

Setting up: Insert a stick into each apple. Line baking sheet with aluminum foil and spray with non-stick cooking spray. In a medium-sized bowl, whisk together the soy milk, 1/4 cup margarine (melted), and cornstarch. fit a large, heavy saucepan with the thermometer. Over a medium-low heat, cook 3/4 of the above mixture with the remaining 1/2 cup margarine, corn syrup, and sugar to 280 degrees. You only need to stir once or twice. Quickly remove pan from heat and dip the bottom of the pan in the ice water. This stops the cooking process. Stir in the remaining 1/4 cup of the soy milk/cornstarch/margarine mixture, plus the vanilla extract. Allow caramel to cool for another minute. It will thicken. One at a time, dip and turn the apples in the caramel, letting any excess simply drip off; dip the bottom of each aple in the chopped peanuts before placing each on the baking sheet lined with aluminum foil. Once all apples have been dipped, place in refrigerator and allow to cool for at least 10 minutes before serving.

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