The morning before making these homemade caramel apples, our family visited a local U-Pick Farm.It was such a beautiful day and we had a blast. It was much more fun than I was even expecting. We didn’t put a lot of pressure on ourselves to fill our buckets; we simply picked what we wanted for the upcoming week. All together we spent about an hour picking gorgeous fruits, veggies and herbs, which was the perfect amount of time if you ask me.

Everyone was in such good spirits being in the sunshine picking our own food. The kids were much more connected to and interested in the food they harvested themselves. It is definitely worth finding a local U-Pick Farm and venturing out there with your family or a friend. I think you’ll have a lot of fun.

Summer has been wonderful but I’m really looking forward to fall. I adore the change in seasons. It keeps things interesting with the beautiful evolving scenery. The smell of evening fires, apples, and caramel all remind me of fall.

Dairy-Free Caramel?

For a long time now, I’ve wondered if it was possible to make caramel without dairy. It occurred to me that the only way to find out was to try. I’m so happy to say not only can you make dairy-free caramel; it is absolutely delicious with all the same flavor notes. I dare say no one will even be able to tell the difference.

Take a deep breath, can you smell the scent of caramel and fall air approaching? One of the greatest gifts about this recipe is your home will smell A-MAZ-ing! Keep your kids out of the kitchen and use caution as you prepare the caramel. It is easy to do, but it gets hot. It is well worth the effort of making your own, nothing can replace that kind of love in a dish. Sending cheerful, sticky, chewy caramel smiles your way!

Homemade Caramel Apple Recipe

(Yields 10 mediun-size caramel apples)

Ingredients:

• 1 cup vegan butter substitute, I used Earth Balance Organic Whipped Buttery Spread
• 2 cups cane sugar
• 2 cups almond milk
• 1 cup light organic corn syrup (organic recommended to avoid GM corn)
• 1 tsp. sea salt
• 1 tsp. pure vanilla extract
• 10 cookie or Popsicle sticks
• Candy thermometer

Directions:

Line a baking sheet with a silpat or parchment paper to prevent the caramel from sticking.

Insert cookie or Popsicle sticks into the apples.

In a large pot over medium heat add butter substitute, sugar, almond milk, corn syrup, and salt. When the ingredients combine turn heat up and bring to a boil, stirring frequently.

Insert a candy thermometer to gauge the temperature of the caramel. Continue to boil and stir the caramel until the temperature reaches 245 degrees F, soft ball stage. It may take a little while but this process makes your home smell marvelous! Please use caution it is very hot.

This is a picture of the caramel just about at temperature.

When the caramel has reached 245 degrees F, remove from heat and stir in vanilla. Stir caramel for 1-2 minutes to allow it to cool and thicken ever so slightly, making the caramel a little less liquid.

Working near the baking sheet, dip each apple in the caramel, turning and evenly coating all sides, then place it on the lined baking sheet to cool. (*Tip – You will need to work quickly because when the caramel becomes too cold it doesn’t stick to the apples as easily.)

Allow to cool so that the caramel becomes firm and holds its shape.

Enjoy!

This is what fall happiness looks like…

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With love, gratitude, and fall delight,

Wendy Irene