Halloween may be over, but the fall festivities live on! As we progress further into the wonderful month of November, our focus shifts from ghosts and ghouls to food and… more food. I mean, our weather literally went from 65 one week to 35 the next (gotta love Washington), so all we wanna do is just stay inside, cook up some yummy food, and hibernate.
So, my sister had this idea to whip up some delicious vegan caramel dip!
Until now, I had never even thought to make vegan caramel. Come to think of it, I didn’t even know what regular caramel was even made of. But we found this super simple recipe from The Spruce that takes just a few minutes to make and is so, so good!
We just followed the recipe, and rolled some apples in it and that was that!
What you’ll need:
- Unsweetened soy or almond milk
- Dairy-free soy margarine
- Maple syrup
See full recipe and directions here!
Behold the caramel-y goodness! My nephew, Brodie, was probably the most excited of the bunch to make these. He had to be right there to see everything in action!
My sister had brought over a couple Granny Smiths to use, and they definitely mixed with the caramel a little better. I just the apples I already had at home, which turned out pretty good, too!
Everyone really enjoyed them! And since this is a veganized version, it definitely comes out a bit more runny than traditional caramel- just a heads up! But it also works perfectly for dipping apple slices into, which we did for the two younger ones. 🙂 That is, until…
Riv decided she wanted a whole one to herself! She is just absolutely over anyone else feeding her and wants to do it all on her own. However, she did surprisingly well devouring it completely! All that was left was a teeny, tiny core.
My sweet girl is growing up so fast… Love this goober!
This recipe is definitely one worth trying, especially if you have kids! It could work for a variety of different things as well!
What are your favorite cold weather treats?
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