Dairy Free Coconut Caramels Gluten Free Vegan Top 8 Free Too Recipes
DAIRY FREE COCONUT CARAMELS (GLUTEN FREE, VEGAN, & TOP 8 FREE, TOO!)
The same texture and rich flavor of regular caramels, without the dairy!
Provided by Megan Lavin
Time 35m
Number Of Ingredients 7
Steps:
- *Before you get started, I have since found a recipe I like better, it's easier and it's more consistent. I'd recommend jumping over to my: EASY, CHEWY DAIRY FREE CARAMELS instead before proceeding with this one. If this one suits your fancy more, than by all means, continue.
- Line the bottom and sides of an 8″x8″ square baking dish with parchment and brush with coconut oil; set aside.
- Combine the coconut milk, corn syrup and sea salt in a 4-quart saucepan. Heat over medium low, stirring constantly for 2½-3 minutes until mixture is just warm and any coconut milk clumps are dissolved. Remove from heat and set aside.
- In an 8-quart saucepan, combine the sugar and the water and stir until sugar is wet. Place over medium high heat and let cook, without stirring, till the sugar turns a light amber color. I made these by judgement as I did not have a candy thermometer. This should roughly take 10 minutes. Immediately remove from heat and pour in the coconut milk mixture a little at a time. Be careful, as the mixture will bubble and splash.
- Return saucepan to medium low heat, stirring continuously until all the caramel is dissolved. Raise the heat to medium high. If the mixture begins to boil over (which it shouldn't if you're using a deep pan which is best), reduce heat and continue to cook until caramel becomes quite thick. No need to stir (unless you're checking the thickness). This could take a good 15-20 minutes. Be patient! Just make sure the caramel is really thick. It looks like karo syrup to me as far as texture goes. You can test it with some cold water and see that it's at a firm ball stage. If using a thermometer, have it be between 245-250 degrees Fahrenheit.
- Immediately remove from heat and stir in vanilla. Pour into the prepared pan. Let cool completely and cut into 1″ squares. If they're a bit sticky put them in the fridge to set a little--make sure your glass dish is cooled before you do so. To make it easier to cut them brush your knife with melted coconut oil between cutting to avoid sticking. Wrap individually in wax paper squares. Store at room temperature.
- Then, the true test of Christmas comes. Will you share with your neighbors or wolf them all down yourself? I won't tell if you eat them all yourself, after all --it's only an 8x8 :)
Nutrition Facts : Calories 129 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 106 grams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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