Step 1

Line a baking sheet with parchment paper. Wash your apples thoroughly in hot water and wipe them dry with a clean towel.

Step 2

Place the washed apples on the baking sheet and stick a popsicle stick or cake pop stick into the core of each apple.

Step 3

Put the baking sheet and apples in the fridge while you make the caramel.

Step 4

Add the brown sugar, corn syrup, vegan butter, and coconut milk to a saucepan over medium heat.

Step 5

Stir with a silicon or wooden spatula until the vegan butter is melted and the mixture is homogeneous. At this point, stop stirring. The mixture should begin bubbling.

Step 6

Attach a candy thermometer to your pot. Allow the caramel to cook until it reaches 240 F, about 15 minutes.

Step 7

Remove the pot from the heat and immediately stir in the vanilla extract and salt.

Step 8

Allow the caramel to cool for about 8-15 minutes or until it is thick enough to coat the apples.

Step 9

Once the caramel is thick enough, remove the apples from the fridge and dip the apples one by one into the caramel.A. If not using toppings, allow excess caramel to drip off the apple, then place it on the parchment paper.B. If using toppings, allow any excess caramel to drip off the apple and then roll it in the topping(s) of your choice. Then, place it on parchment paper.

Step 10

Repeat for all your apples.

Step 11

Allow the caramel apples to cool at room temperature until the caramel is completely set, about 30 minutes. If not enjoying immediately, store the apples in the fridge.

Step 12

Even when set, the caramel might stick to surfaces, so wrap them in parchment paper or place them in a Tupperware lined with parchment paper.