Soft & Chewy Vegan Caramels
If I told you that I have an easy, creamy, thick and dreamy vegan caramel recipe for you, would you be as excited as I am? Yes, it’s healthier than its original version, made of all-natural ingredients, and it’s also gluten and dairy free. And just to mention: it’s also corn syrup free! I wanted to create a recipe that didn’t include that syrup, partly because I wanted to prove that I could do it (I wasn’t completely sure that I could even do vegan caramels that stick together AND taste divine 😉 ), but also because I know that many of my readers doesn’t want to use it. So, make it, taste it and fall in love with it!
Ingredients for 15 pieces:
1 can coconut milk (Make sure to buy full-fat canned coconut milk, not lite or coconut milk beverage)
3/4 dl agave or maple syrup
1/2 dl coconut sugar
1/4 tsp salt
Optional: 1/2 tsp pure vanilla extract if you love vanilla as much as I do
• Prepare small pan with parchment paper or use silicone candy mold.
• Combine all ingredients except salt and vanilla extract in a medium saucepan.
• Bring to a boil. Let the mixture boil for around 5 minutes, stirring continuously, then lower to a simmer.
• Let it simmer (you’ll see little bubbles coming up all the time), stirring only if needed, until it cooks down to about half its volume and thickens. This usually takes around 1hour, depending on your stove, and the fat content in your particular can of coconut milk. A good indicator to test for progress, is to take your spoon, and just dip it into the top of the bubbly mixture. The mixture should stick to the spoon like a thick pudding when it is about done. If mixture looks ready, take a teaspoon and grab a little bit of mixture and quickly drop it into a very cold glass of water. In the water, mixture should resemble a caramel candy; firm but pliable. Mixture is ready when the ball doesn’t spread all over when you remove it from the glass with your fingers, but it will flatten if you give it a little squeeze.
• Remove from the heat and stir in vanilla extract and salt.
• Pour into your prepared pan or silicone mold. Let cool at room temp for a while and then slip into your fridge for about hour or two. To speed up the process, put pan or mold in a freezer. I prefer this option when using candy mold as caramels are easier to push out from the mold when they are harder just for a while.
• Cut into squares with kitchen scissors or a knife.
• Wrap caramels in plastic wrap or waxed paper one by one to store for later or just simply enjoy immediately.
Store in a fridge up to couple of weeks. I don’t know if these last longer or if they can be frozen, because I’ve never been able to keep a batch around long enough to find out!
ps. These will not melt at room temp immediately (in case you want to give some away), but they get pretty soft and sticky if kept in warmer temperatures.
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