It has officially begun…
Halloween season has started in this household and I couldn’t be any more excited!
To celebrate the kick off, what better way to say “Hello Halloween!” than to start with some vegan caramels.
I thought you’d be pleased as well.
First let me say that if you want some super delicious coconut-y caramel with a hint of salt, order some from Allison’s Gourmet.
They are rich, creamy, with a touch of coconut that is a sure contender to the regular non-vegan caramel.
(I’m sparingly eating mine like it’s a ration of war).
But because of its high cost, I thought I should try to make my own… (plus I want to make caramel apples this season! Who doesn’t??!)
I searched high and low to figure out how to veganize caramels and I found that most sites offer the same recipe so I couldn’t go wrong.
Vegan Caramel Recipe
**CLICK HERE FOR THE RECIPE I NOW USE FOR CARAMELS***
Adapted from this recipe from Dog Hill Kitchen (which was taken from The Glad Cow Cookbook).
1 c. coconut milk (or non-dairy milk of choice)
1/2 c. brown sugar
1/2 c. Earth Balance
1/4 c. light corn syrup
- 1/4 c. agave
- 1/2 tsp vanilla extract
- Throw all the ingredients for the caramel (EXCEPT the vanilla extract) into a saucepan and melt on medium heat. Stir continuously. Once mixture begins to boil, add candy thermometer. Leave alone without stirring until it reaches between 270-290* F (beginning of hard ball phase).
- Remove from heat and stir in vanilla.
- Pour onto parchment paper-lined 8×8 pan (or your choice, depending how thick you want your caramels to be).
- Allow to cool for 10 minutes. Chill in fridge 30-ish minutes or until set.
- Cut into squares or rectangles with kitchen scissors, wrap in wax paper and store in fridge.
I’m going to keep messing around with this recipe.
It’s a great base and I think it is really decent but for my taste buds, it needs an extra “ooompff”, you know what I mean?
Regardless, I’ll take it! These will be great coated on some apples, for sure!
DID I MENTION THAT I LOVE THIS SEASON???!