This dairy free caramel apple dip is perfect for sliced apples or drizzling into coffee!
- 1 1/4 cup sugar
- 1/4 cup water
- 2 T. corn syrup
- 2/3 cup dairy-free creamer
- 4 T. dairy-free margarine
- 1/4 t. salt
- 1 t. vanilla
- Measure the dairy-free creamer out into a cup, and keep close to the stove.
- In a medium sized heavy saucepan, add the sugar, water, and corn syrup.
- Bring to a boil, stirring to dissolve the sugar.
- Lower the heat to a gentle boil. Without stirring, cook until the mixture is a nice caramel color. (You can swirl it around, but don’t stir with a spoon or anything) This usually take 5 minutes. If you’re unsure if the color is dark enough,remove it from the heat and dab a bit on a white plate. If it’s too light, keep cooking a touch more. If it’s burnt, just start over.
- Once you’ve achieved the caramel color, remove from the heat and set on a back burner, far away. It will keep darkening on the heat, so get moving.
- Quickly pour the 2/3 cup dairy-free creamer into the caramel and stand back.
- It will bubble and steam and spurt.
- Once it calms down, bring the saucepan forward onto the burner (still warm, but turned off). Stir to dissolve the caramel. Heat a little, if needed, to dissolve hard caramel clumps.
- Add the dairy-free margarine, salt, and vanilla extract. You can add more flaky salt if you want salted caramel. You can add some bourbon if you want bourbon caramel.
- Store in the fridge for up to 2 weeks.
I used Country Crock Plant Butter Sticks with Olive Oil today for my dairy-free margarine. I’ve fallen in love with this stuff. I used Silk Soy Creamer for my dairy-free creamer. See my posts on dairy-free butter alternatives and dairy-free milk alternatives if you need some product ideas.
If you don’t have a dairy allergy, just use heavy creamer and butter.
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: dairy free caramel sauce, vegan caramel sauce, dairy free caramel apple dip