Vegan Caramels
Nutritional Info
- Servings Per Recipe: 100
- 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
View full nutritional breakdown of Vegan Caramels calories by ingredient
Introduction
These caramels are so yummy, you can't even tell that they're vegan! I love this recipe because it makes a HUGE batch, enough to dip about a dozen caramel apples plus make enough caramel candies to gift some to friends. However, if you're just making them for yourself you may want to halve or even quarter the ingredients. These caramels are so yummy, you can't even tell that they're vegan! I love this recipe because it makes a HUGE batch, enough to dip about a dozen caramel apples plus make enough caramel candies to gift some to friends. However, if you're just making them for yourself you may want to halve or even quarter the ingredients.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 sugar
1 tin coconut cream (400mL / about 1 1/2 cups)
1 cup almond milk
2 tsp vanilla extract
Directions
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-.