Caramel Apples (Vegan)

1. 1

   For the caramel, grease a 9x9-inch baking dish and set aside. In a medium saucepan, bring soy milk to a boil. Add sugar and brown rice syrup and, mixing occasionally, boil until mixture reaches 240 degrees or until the caramel becomes a deep golden color and has boiled for approximately 12 minutes.

2. 2

   Remove from heat and add margarine and vanilla seeds. Mix and immediately pour into the prepared baking dish.

3. 3

   For the apples, on a baking sheet, lay a sheet of greased wax paper and set aside. Onto a large plate, place peanuts. Insert a caramel apple stick 3/4 of the way into each apple. Dip each apple into the caramel mixture, using a butter knife or spatula to thoroughly coat. Remove from caramel and dip into peanuts.

4. 4

   Let chill on prepared baking sheet in refrigerator for 1 hour. Store refrigerated in an airtight container for up to 5 days.

* Per serving · 4 servings · Values may vary.