Vegan Caramels
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 100
Ingredients
1 cup coconut oil 1 cup vegan vegetable shortening or vegan margarine (I use Spectrum Vegetable Shortening or Earth Balance)2 tsp salt (if using a salted margarine, only use 1 tsp) 2 cup light corn syrup 1 cup raw sugar 1 cup coconut sugar1 tin coconut cream (400mL / about 1 1/2 cups)1 cup almond milk 2 tsp vanilla extract
Put coconut oil, shortening, salt, corn syrup, sugars, cream, and milk into a large saucepan (the smallest that will fit is 3qt). Heat on medium-high. Stir frequently until the mixture is almost boiling, then switch to stirring constantly (so the sugar doesn't burn on the bottom). Once a candy thermometer reads 250ºF/120ºC (this can take a LONG TIME, so hang in there), remove the pot from the burner and mix in the vanilla.
If you're making caramel apples, let the caramel cool and thicken a little bit before dipping your apples so that the caramel doesn't just slide off. If you're going to roll them in nuts, let them sit and harden for about 30 seconds after dipping so that the caramel doesn't just fall off into the nuts.
For caramel candies, line a 9x13 baking pan with greased parchment or wax paper. Pour the hot caramel into the pan and refrigerate for a couple hours (at least until it's firm in the middle). Note: the colder it is, the easier it will be to cut. Once your caramel has chilled, cut into small squares with a greased knife, then wrap each square in parchment or wax paper.
Variations: top with a few large pieces of salt for salted caramels, or coat each caramel in chocolate and/or nuts. Melt caramels (stovetop or microwave) with a little non-dairy milk for a nice caramel sauce/ice cream topping. Also, add spices/flavourings for flavoured caramels.
Serving Size: makes over 100 1-cm square pieces
Number of Servings: 100
Recipe submitted by SparkPeople user -PERIHELION-.
If you're making caramel apples, let the caramel cool and thicken a little bit before dipping your apples so that the caramel doesn't just slide off. If you're going to roll them in nuts, let them sit and harden for about 30 seconds after dipping so that the caramel doesn't just fall off into the nuts.
For caramel candies, line a 9x13 baking pan with greased parchment or wax paper. Pour the hot caramel into the pan and refrigerate for a couple hours (at least until it's firm in the middle). Note: the colder it is, the easier it will be to cut. Once your caramel has chilled, cut into small squares with a greased knife, then wrap each square in parchment or wax paper.
Variations: top with a few large pieces of salt for salted caramels, or coat each caramel in chocolate and/or nuts. Melt caramels (stovetop or microwave) with a little non-dairy milk for a nice caramel sauce/ice cream topping. Also, add spices/flavourings for flavoured caramels.
Serving Size: makes over 100 1-cm square pieces
Number of Servings: 100
Recipe submitted by SparkPeople user -PERIHELION-.
Nutritional Info Amount Per Serving
- Calories: 77.3
- Total Fat: 4.4 g
- Cholesterol: 0.3 mg
- Sodium: 58.1 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.6 g
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