Tuesday, December 6th, 2016

Caramel Apples! Caramel Apples!

Published on September 13, 2010 by   ·   11 Comments Pin It
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feeling the first whispers of Fall?   That can only mean Halloween costumes, a certain GGA Founder’s Birthday, and fabulous boots… oh, and of course Vegan Caramel Apples! Allison Rivers Samson of Allison’s Gourmet, an organic, vegan bakery & confectionery boutique (yep, you can order online!) spills her recipe just in time for a serious craving.

Some of my fondest childhood memories are of the elaborate Halloween Parties my mom used to plan for me. As an adult, I’ve moved from bobbing for apples to making delicious Caramel Apples using our  Vegan Vanilla Caramels. Of course, you can dip anything you want in this luscious sauce, but Caramel Apples are an especially fun and sticky way to celebrate fall and would be a welcome addition to your own Halloween party.

My favorite apples to bathe in gooey caramel are the illustrious Honeycrisp Apples from Washington State. If you’re not lucky enough to find these, crisp Fuji apples will do just fine.

What to use . . .

6 crisp apples, washed and dried

9 ounces individually wrapped  vegan caramels, unwrapped

2 tablespoons coconut milk

. . . and How

1. Line a baking sheet with parchment paper.

2. Remove the stem from each apple and firmly press a popsicle stick into each top. Place apples bottom side down onto the lined baking sheet.

3. Heat a heavy saucepan over low. Add caramels and coconut milk. Stir regularly. Once the caramels have completely melted, allow to cool for 3 minutes. Then, holding the popsicle stick, roll each apple quickly in caramel sauce until well coated. Place apples bottom side down onto the prepared sheet pan to set.

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  • Grilled Tempeh Reuben SandwichesGrilled Tempeh Reuben SandwichesAllison Rivers Samson doesn't only make (and sell) the best ever vegan fudge. In her VegNews Magazine column, 'Veganize It!' this Month, she shares her recipe for Grilled Tempeh Reuben Sandwiches. Hearty, savory, and classic, this Reuben is straight out of your favorite New York deli. Admit it: we had you at "grilled," didn't we? Caramelized onions and tangy sauerkraut star in this full-flavored, deliciously compassionate take on the traditional Reuben sandwich. Add Thousand Island, avocados, and caraway seeds, and your taste buds will be over the moon with delight. Grilled Tempeh Reuben Sandwiches 3 tablespoons sunflower oil, divided 8 ounces tempeh, sliced into 8 large, 1/8-inch thick sheets 1 large yellow onion, sliced 1 teaspoon garlic, minced 2 bay leaves 1 1/2 teaspoons paprika 3/4 teaspoon caraway seeds 3/4 teaspoon dried dill 1 teaspoon salt 2 tablespoons apple cider vinegar 1 tablespoon tamari 1/4 teaspoon black pepper 3/4 cup water 8 slices light rye bread 2 tablespoons non-hydrogenated margarine Thousand Island Dressing (see recipe) 1 cup sauerkraut, drained 2 avocados, mashed 1. In a large saute pan over medium heat, heat 2 tablespoons sunflower oil and tempeh, browning tempeh on each side, Remove tempeh from the pan and set aside. 2. Add remaining oil and onion. Brown for 5 minutes, stirring occasionally. Return tempeh to the pan and stir in garlic, bay leaves, paprika, caraway, dill, salt, vinegar, tamari, and black pepper. Add water and simmer for 30 minutes or until the water has evaporated and tempeh is infused with flavor and coated with a glaze. Remove bay leaves. 3. Heat a large skillet over medium-high heat.Spread two slices of bread with margarine.Grill for 3 minutes, until browned on one side only. Repeat for the remaining slices of bread and set aside. 4. Between the ungrilled sides of two pieces of toast, layer Thousand Island Dressing, sauerkraut, 2 pieces of tempeh, onions, and avocado. Repeat with remaining ingredients.Serve with a crisp, fresh green salad with a light vinaigrette dressing and a Hefeweizen beer. Thousand Island Dressing 1/3 cup vegan mayonnaise 2 tablespoons ketchup 3 tablespoons dill pickles, chopped In a small bowl, combine all ingredients. Allison Rivers Samson is the owner of www.allisonsgourmet.com, an award-winning artisan bakery and confectionery boutique, dedicated to offering the best organic, vegan sweets on the […]
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Readers Comments (11)

  1. jayedee aka ntiveheart says:

    sounds lovely and looks wonderful….however nearly $30 worth of caramel is simply out of reach for most of us

  2. Charlize says:

    Obviously I don’t think you have to use Allisons Caramels! You can make your own. Vegan Caramels

    Ingredients (use vegan versions):

    1 cup vegan sugar
    1 cup corn syrup
    1/2 cup vegan margarine
    1 cup soy creamer (I used Silk)

    Directions:

    In a heavy pan (big enough to hold everything and still have plenty of room) combine the sugar, corn syrup, margarine and 1/2 cup soy creamer. Bring to a boil over medium low heat. Cook without stirring until it reaches 240 degrees (soft ball stage).

    Remove from stove and gradually add the rest of the soy creamer.

    Return to heat and cook until it reaches 244-246 degrees (firm ball stage).

    Pour mixture into a greased 8—8 pan and let cool for 2-3 hours.

    Invert onto cutting surface and using a thin sharp knife, cut into 1 inch pieces.

    Wrap pieces in waxed paper.

    *You will need a candy thermometer for this recipe. If you don’t have one, you can use the cold water method. Drop some of the caramel into a bowl of cold (not iced) water. If you can form the caramel into a soft ball then you are at the soft ball stage (234-240 degrees). If it forms a firm ball you are at the firm ball stage (244-248 degrees).

    Serves: 60 caramels

    Preparation time: 60-90 minutes
    via vegweb

  3. Bebe says:

    I have to agree. First the article is misleading as it says Allison spills her recipe. No she doesn’t, she gives you a link to buy her very expensive product. Second, I thought this website was about being a fabulous vegan on a buget and spending $30 plus I’m sure tax and s&h on caramel is not buget friendly. Thanks for the great recipie from vegweb I’m glad they understand that spreading great information and recipes for free is a positive step to making veganism easier and attainable for everyone.

  4. Chloe Jo says:

    Hey Gals,
    I get what ya’ll are saying..
    HOWEVER – Allison deserves mega props for running a VEGAN business.. which we all know is NOT easy. Her ingredients are super pricey, which I’m sure attests to the quality of her products. We’ve all bought organic agave/ pure sucanant/ organic whole wheat pastry flour.. no? But the hyperlink was simply a suggestion.. you can easily make your own caramel for the recipe. When we’ve shared other recipes in the past nobody has commented on us suggesting the use of daiya cheese or field roast sausages (both pricey products).. or said we were misleading for not providing the recipe for making your own melty-vegan cheese. Hope Charlize’s recipe helped. We always try and service ALL members of the community – from affordable to the lavish. Some newbie vegans may not have the time, energy, or interest in making their own caramels.. Allison provides a place where people can directly order hand-made caramels that are vegan and goof-proof.
    If anyone wants to share their own caramel recipes – please do so!
    Warmest thanks for reading, commenting, and all the support!!!!!!!!

  5. Thanks for all your comments and for caring about animals, planet and health. I appreciate hearing diverse perspectives and I celebrate the many choices we have available to us. I started Allison’s Gourmet in 1997 because I saw a need for premium-quality vegan, organic, fair-trade goodies made with the same pure and simple ingredients I would use at home. Although it costs more to do business this way, especially when everything is lovingly hand-made, I wouldn’t have it any other way. To get a little more insight into our business philosophy, here’s some info from our About Us page (http://bit.ly/diMSBp)…
    As a conscientious company, we care about you, the planet, and all of its inhabitants. Therefore, Allison’s Gourmet is founded on the following practices and beliefs:
    * We offer vegan* desserts that taste fantastic!
    * We seek out and use only the finest organic, fair-trade, vegan ingredients.
    * We use minimally processed ingredients, avoiding any that require a chemistry degree to understand.
    * We use post-consumer recycled paper and packaging whenever possible.
    * We value optimal health as priceless. Delicious, high-quality food costs more, and is completely worth it!
    With deepest gratitude for reading, caring, and living consciously!

  6. DJ Karma says:

    I think we should all support vegan businesses as much as possible. If not, everyone knows that there’s a wealth of info on recipes out there- just google it! And, if for some reason there isn’t a recipe available, here’s your opportunity to veganize one and share it!

  7. Ala says:

    Why buy ready-made caramels when it’s so easy to make them? And you don’t even need the corn syrup. Simply melt the sugar in a pan with a little water and once it’s coloured (make sure it has a nice amber colour), simply add your cream. Et voil !

    Sorry, Allison. I’m sure you put a lot of effort, love and care in your products, but this is something anyone can do at home (and it’s way cheaper!)

  8. Kathleen says:

    Wow, after reading these comments this morning, it is just another reminder to take a minute and stop before you hit the “send” button.

  9. Marina says:

    Hi, I was looking for a soy free/dairy free caramel apple, so this looks awesome! I was wondering though, would I use coconut milk from a can? or the coconut dream type of coconut milk. They are so very different from each other!
    Thanks a bunch!

  10. Shandra says:

    I’ve been craving caramel apples so much- thanks for the recipe and for posting a way to make your own caramel sauce!

    Side note: Allison’s chocolates and candies are so amazingly good. Yes, they’re expensive and obviously not an every day thing, but you get your money’s worth and more because of how delicious they are. If I had the money, I would eat the salted chocolate brittle for breakfast, lunch, and dinner every day! I don’t think I would have emotionally survived writing my thesis without it!




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