So, I learned to add a pinch of cream of tartar to keep the sugar smooth. Every time I made vegan caramel it would come out differently and many times it would seem perfect while still warm, but then get gritty and start to crystallize when it cooled.Just know that you may have to throw out your first attempt, but once you get it right, it becomes easy. You must watch it carefully. It goes from sugar to caramel to a burnt mess in a matter of about 30 seconds.If you want easier ways to make a caramel-style dip for apples, use my peanut butter caramel recipe or my vegan butterscotch recipe. Caramel is tricky! Nearly every recipe on my blog is easy and can be done by someone relatively inexperienced in the kitchen, however, caramel is more of an exact science.I have found that if you let the caramel sauce cool slightly and then heat on low again and let it bubble for about 30 seconds, it makes it stickier and a just the right consistency for making caramel apples.They will come off the paper easily once they have cooled completely. Allow cooling in the refrigerator for about 30 minutes.Let the excess drip off and place on the parchment-lined tray. If it is too thick add a teaspoon or two of soy milk and reheat and stir until it's a sticky sauce. (If your caramel is thin, let it boil again for about 30 seconds. Reheat the caramel sauce until it is the right consistency for dipping apples.Line a tray with parchment paper to set the apples on after they have been dipped.Then remove the stems and insert a stick into the top. While it's cooling, prepare your apples by washing and drying them.
(It will bubble up and may spatter, so be careful)! Add the soy milk and continue to stir until smooth and everything is well mixed.Remove from heat and immediately add coconut oil and stir with a metal whisk for a few seconds.Boil for about 10-20 more seconds to let it turn a medium brown color (this color change will be slight when using vegan unbleached sugar).Watch the sugar mixture closely! After it boils for about 6-8 minutes, it will start to get slightly darker and smell like caramel.Just pick up the saucepan and swish around the sugar if needed). Heat on medium bringing the sugar water will start to boil.Start with a clean medium-sized saucepan and add the sugar and water and cream of tartar.A heavy bottomed pot to make sure that the sugar cooks evenly.For acidity to help your sugar stay smooth and not crystallize. Plant Milk - any will work, but I like soy milk since it has a rich and creamy dairy-like taste.I prefer refined coconut oil for the richest and most neutral taste. Water - to give your sugar some moisture so you can cook it and caramelize it.You will be able to see the color change easier in the lighter color sugars. Sugar - any vegan granulated sugar will work.
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