candy apples

warm days

cold nights

fall is officially here

that of course calls for candy apples - your not so traditional, but still oh so good candy apple

who likes to stay within the box all the time - that's no fun

layer on the goodness

you'll be glad you did-  your friends will be pretty happy too, that is if you decide to share

layered with homemade vegan caramel, melted chocolate, coconut & pecans

you could call this a pretty well rounded candy apple

if it sticks, go on and layer it

peanut butter, chocolate & pretzels

would give those of you looking for that ever popular sweet & salty kick the perfect fix

popsicle sticks - remember those, you use to make houses, jewelery boxes, crosses, picture frames outta em'

we had a never ending supply of popsicle sticks growing up - i'm pretty sure everyone in my family has received at least one popsicle stick creation from me

get those sticks out and stick em' in your apples

don't worry this makes your apples happy -they know whats going down

these apples are layered in biscoff spread, caramel, chocolate, coconut & pecans - YUM!

 wrapped up in parchment & tied with gardener's twine (love the stuff!) they make the perfect little fall hostess gift or just a gift that says " i like you" 

Candy Apples

makes 6 candy apples

you will need:

for the caramel

from dairy free cooking

¼ cups plain unsweetened soy half-and-half creamer

½ cup plain unsweetened soy yogurt, divided

1 cup organic granulated sugar

¼ cup organic dark corn syrup

1 T. dairy-free soy margarine (preferably a "stick" variety, such as Willow Run)

assembly:

• Fill a shallow basin or dish with ice water and set aside. Line a baking sheet with parchment and set aside.
• In a small saucepan over medium-high heat, combine the dairy-free half-and-half, the soy yogurt, sugar and corn syrup, stirring well to dissolve the sugar. Using a candy thermometer, cook the mixture for about 10 minutes without stirring, or until the caramel reaches 245 F. Stir in the soy margarine, mixing until completely melted and incorporated.
• Remove the pan from the heat and place directly in the ice water. Working quickly, dip each of the apples into the caramel, using a spoon or knife to help coat all of the sides. Transfer the apples to the prepared baking sheet and place in the refrigerator for 20-30 minutes or until set.

other toppings:

• biscoff or peanut butter layered on before the caramel
• melted chocolate
• nuts - chopped, broken up
• sprinkles
• shredded coconut
• crushed pretzels or graham crackers

i found the layering technique to work the best - i started with biscoff, then added a layer of caramel, then some coconut, chocolate, nuts, drizzle of caramel. it is important that you pop them in the freezer (for quick setting) or the fridge - then package them up to share!

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