Candy Apples were the only reason I was ever excited about my school Halloween Party or “Fall Festival”. I really didn’t like the idea of being at school, after hours, with my parents. I was never the best child in school, so these types of activities increased the likihood that my parents and teachers would actually speak to one another. Also, me being afraid of eve-ry-thing really didn’t help. I hated Witches and Clowns so the Scary House was definitely out of question.
I have always loved candy, sweets and treats, so the Candy Apple stand was my haven. They were also severely underpriced (ticket wise), because apparently normal children won’t pay for apples when haunted houses, games, and non-nutritious treats were being offered. The Candy Apples were mine for the taking.
Like all of my other favorite eats, I have tried to not let my veganism take away my Candy Apples. So this Halloween I decided to make them. Do not let the simplicity fool you, homemade caramel candy coating is a hard beast to conquer. I decided to go with chocolate ganache instead. I like chocolate more the caramel sugar coating anyway, so it worked out.
Vegan Chocolate Lover’s Candy Apples Recipe
3/4 cup soy creamer
12 ounces bittersweet chocolate chips ( dairy free)
1 cup of chopped nuts
4 Honey Crisp Apples
4 Popsicle Sticks
Thoroughly wash and clean the apples and wipe them dry.
Pierce them in the center, through to the core with a popsicle stick.
Place them in the freezer for until you are ready to dip them in the chocolate coating.
In a medium saucepan, over medium heat, bring soy creamer to a simmer.
Add chocolate chips to large stainless steel bowl (or anything that is not plastic). Pour hot, but not boiling creamer over the bittersweet chocolate chips.
After is has sat for a minute or two, whisk the cream and chocolate for 3 – 4 minutes. The ganache should appear dark, glossy, and uniform.
Then, the ganache done.
Wipe your apples of condensation and dip in chocolate until evenly coated. Dip in nuts until evenly coated.
Place the apples on parchment or wax paper. Place them back in the freezer for 10 minutes until the chocolate is set.