Caramel Apples

Crunchy apples, chewy caramel, and dairy-free goodness make this easy, classic recipe perfect for fall! You will need a candy thermometer.

Time

Boil a large pot of water and place apples in for a couple seconds, then remove and wipe with a cloth to remove the waxy surface. Put apples in the refrigerator for at least 20 minutes to cool.
Line a large sheet pan with parchment and pierce apples with wooden sticks from end to end. Put apples back in the refrigerator while you cook the caramel. The caramel will adhere better to cold apples.
Place Sweetened Condensed Coconut Milk, light corn syrup, brown sugar, and dairy-free butter in a heavy-bottomed pot with plenty of room for the caramel to bubble up on top.
Stir with a heat-proof spatula or wooden spoon constantly over medium-high heat until the mixture boils.
Reduce heat to medium and continue to stir constantly until the caramel reads 248°F on a candy thermometer. Take off the heat and stir in vanilla extract.
Working quickly, remove the apples from the fridge. Tilt the pot of caramel and swirl each apple in the caramel to completely coat it a half inch up the wooden stick. Twirl around until the caramel evens out then place the apple back on the parchment.
Let apples cool for at least an hour then enjoy!