Vegan Caramels Recipes
VEGAN COCONUT CARAMEL
I use this caramel for making diary-free Twix® bars! It has a delicious caramel flavor, and is just as yummy as all those non-vegan alternatives out there. In fact, I'm not vegan, and I prefer it! You could make it a little harder to make caramel candies, or a little runnier for dipping caramel apples.
Provided by atalanta0jess
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Combine coconut milk, brown sugar, 2 tablespoons plus 2 teaspoons margarine, and vanilla extract in a saucepan. Heat on low, watching carefully and stirring occasionally, until mixture registers 236 degrees F (113 degrees C) on an instant-read or candy thermometer. Remove from heat. Mix in any grease that separated from the mixture, or carefully pour it off.
Nutrition Facts : Calories 125.3 calories, Carbohydrate 9.9 g, Fat 9.7 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 6.3 g, Sodium 42.8 mg, Sugar 9 g
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- Line your pan with parchment paper, making sure to fold the corners of the paper so the paper sits flat in the pan. Use an 8” x 8” pan for thick caramels, a 9” x 13” pan for thin caramels, or a 13” x 18” pan for caramel apples.
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- Bring the coconut milk to a boil over medium-high heat, reduce the heat, and simmer until you reach the target weight. (If you must make this recipe without a scale, you can measure your reduced coconut milk after about 30 minutes of simmering to see if it has decreased to 2 1/3 cups. I think it took more like 40 minutes but can’t remember for sure.)
- Once the coconut milk has reduced to the target weight, add the vegan sugar and vegan brown sugar. Stir on medium-low heat until all of the sugar has dissolved.
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- Turn the heat to medium heat and slowly melt the sugar while bringing to a gentle boil. Whisk the mixture often while it is coming to a boil. It is normal for the oil to stay separated until it starts to boil and cook longer.
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