I've decided that I would start posting some of my dairy, egg & nut-free recipes in case they are helpful to anyone else living a food allergy life. Caramel apples have been on my mind lately and I couldn't think of a time Brody has ever had the chance to sink his teeth into the gooey goodness of one! So after several recipe trial and errors, one burnt little finger (Brody was helping a tad too much), and lots of mouth-watering anticipation...I finally managed to come up with a yummy dairy-free caramel recipe that actually stays soft and gooey instead of turning teeth-shattering rock-hard! Brody gives it 2 thumbs up!
Dairy-Free Caramel Apples
½ cup brown sugar
½ stick dairy-free margarine (Fleischmann's Unsalted)
4 oz Rich Whip
3 Tbsp corn syrup
1½ Tbsp maple syrup
1/8 tsp vanilla
dash salt
Heat ingredients over medium-low heat until sugar dissolves. Turn heat up to medium-high and cook mixture at a rolling boil until temperature reaches 235F on candy thermometer, stirring constantly. Immediately pour into a metal bowl and allow caramel to cool to 200F before dipping the apples.
Suggested Toppings:
Crushed pretzels
Crushed Oreos or other safe cookies
Mini dairy-free chocolate chips
Sunflower seeds
Pumpkin seeds
Granola (homemade, of course!)
Sprinkles
½ cup brown sugar
½ stick dairy-free margarine (Fleischmann's Unsalted)
4 oz Rich Whip
3 Tbsp corn syrup
1½ Tbsp maple syrup
1/8 tsp vanilla
dash salt
Heat ingredients over medium-low heat until sugar dissolves. Turn heat up to medium-high and cook mixture at a rolling boil until temperature reaches 235F on candy thermometer, stirring constantly. Immediately pour into a metal bowl and allow caramel to cool to 200F before dipping the apples.
Suggested Toppings:
Crushed pretzels
Crushed Oreos or other safe cookies
Mini dairy-free chocolate chips
Sunflower seeds
Pumpkin seeds
Granola (homemade, of course!)
Sprinkles
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