This dairy free caramel apple dip is perfect for sliced apples or drizzling into coffee!

Scale

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.

Keywords: dairy free caramel sauce, vegan caramel sauce, dairy free caramel apple dip