Vegan Salted Caramel Toffee Apples

Let me start by saying Autumn is very special to me, it's the season of my wedding anniversary and its just bursting with magic, from the start of preparing for Christmas, to having a scaretastic halloween to being amazed by fireworks for bonfire night not forgetting a slight chill in the air that means you can wear a hat and drink hot chocolate without it being cold enough to freeze your fingers off!

When I first went Vegan I thought it would mean an end to Toffee Apples but look! I managed to make some - it took a lot of trial and error and I really do think the type of butter replacement matters... my results varied!

Little House Lovely - Recipe for Vegan Salted Caramel Toffee Apples


  • 10 apples
  • Toffee apple sticks (or wooden lolly sticks)
  • 300g light brown sugar
  • 3 tbsp maple syrup
  • 6 tbsp golden syrup
  • 220g Naturli vegan butter
  • 1 tsp vanilla extract
  • 1 heaped tsp flaked salt


Sugar Thermometer
Parchment Paper
Baking Tray
Glass Bowl
Wooden Spoon


Wash apples, dry thoroughly, remove the stalks and replace with sticks. Place the apples in the fridge, chilling will help the sauce to stick – getting a vegan caramel sauce to stick to the apples is a little more tricky than a traditional cow butter toffee. 

Line a baking tray with parchment.
Into a large pan, add the sugar, golden syrup, maple syrup, vegan butter and vanilla and stir gently with a wooden spoon over a medium heat until the sugar has dissolved (for about 15 mins).

Add the thermometer, increase the heat, until the mixture is at a rolling boil,
stirring slowly but constantly until the temperature reaches exactly 113 C/236 F (this will take 10 mins).

Carefully pour the caramel into a glass bowl, mix in the salt. 

Use the thermometer and wait for the caramel to cool to 99C/210F (around 10–15 mins).

Have your apples and baking tray at the ready because you need to work really quickly.

Dunk each apple into the caramel, twist, ensuring all but the top is covered and place on your baking tray.

Continue till all the apples are done.
You can then go back and tidy up the bottom of each apple by scraping off excess caramel.

If the temperature cools too much the caramel won't stick, so you may need to reheat and then re-cool the remaining caramel to finish coating the apples.

Allow the coated apples to set (about 3 hours) before placing in cellophane bags. 
Store in the fridge for up to 3 days.
But most of all ... Enjoy! 
Emma - Little House Lovely


Popular Posts