One of my favorite treats during autumn is a sweet and juicy caramel apple! However, traditional caramel is full of icky dairy ingredients, so I make my own fresh and vegan caramel sauce. It's pretty easy and much tastier and healthier than traditional caramel recipes.
I choose the recipe below because it seemed the easiest and didn't require a candy thermometer. Check it out below (originally found on Planet Green) and enjoy this tasty fall treat yourself!
Yields 1 cup of sauce
Ingredients:
1 cup of vanilla soy (or any other non-dairy) milk
3/4 cup brown rice syrup (you can also replace this with molasses or maple syrup if you don't have any brown rice syrup...just look at conversions online)
1/3 cup maple syrup
3 tablespoons water
2 tablespoons arrowroot powder
1 tablespoon vegan margarine (I use Earth Balance)
2 tsp vanilla extract
Apples, sliced or whole
Directions:
1.Combine soy milk, brown rice and maple syrups in a saucepan over medium heat until boiling (about 10 minutes.). Whisk continuously to prevent sticking.
2. Mix water and arrowroot in a small bowl.
3. When the boiling mixture lightly coats the back of a spoon, add the mixed water and arrowroot. Cook for 2 more minutes, whisking continuously.
4. Remove from heat and stir in vegan margarine and vanilla extract.
5. Cool and drizzle over apples!
For a fancier recipe, try the one over at Very Vegan Holiday!
very cool recipe! Thank you so much! I loved these as a kid!
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