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Vegan Caramels




Source of Recipe


Marcie Dingerson


Recipe Introduction


Awesome homemade dairy-free caramel recipe! Good with nuts, topped with chocolate, or for dipping apples in. Cook it to a lower temperature for caramel ice cream topping. Thanks to "The Glad Cow Cookbook' for the original ingredient proportions.


List of Ingredients




Ingredients

1 cup margarine* (your own sub)
2 cups sugar
2 cups coconut milk
1 cup light corn syrup (golden syrup)
1 t vanilla

*Optional: Add 1 tsp salt if using unsalted margarine

Recipe



Makes ~100 pieces of caramel

Directions

Grease and line with parchment a 8 inch x 8 inch baking pan.

Place all ingredients (except vanilla) in a large saucepan (4qt minimum capacity.)

Bring ingredients to a boil stirring often. Cook over medium heat while stirring until candy reaches 245 degrees F. Remove from heat and stir in vanilla. Pour into lined baking pan.

Allow to cool completely. Snip into pieces using clean kitchen shears (or slice with a knife). Wrap individually with waxed or parchment paper.

Variation: Cook to 230 degrees F and add vanilla. Pour into a glass jar. Warm jar in a pan of hot water before pouring over ice cream or cake.