tir on medium-low heat until all of the sugar has dissolved. I think it took more like 40 minutes but can’t remember for sure.). Vegan caramel apples are the answer to your dairy-free candy dreams. Wrap the candy in waxed paper and store it in the refrigerator. I’m planning on using these caramels for Gretchens Caramel Volcano Cookies and I really want them to be good . I also stir gently but continuously to make sure the syrup doesn’t burn on the bottom. You only need one saucepan or one microwave safe bowl to make this caramel … It will still taste great, though! Sorry, your blog cannot share posts by email. A tornado whisk makes this really easy to do because it is flat against the bottom of the pan. I am a huuge caramel flavour lover, however since I forsake refined sugar, I haven’t eaten anything with caramel sauce and was sadly resigned to this desolate state but then you and your fabulous healthy, vegan caramel sauce recipe came along and now I’m so excited to try it! Okay, there are a few essential things I look for in my vegan chocolate caramels and they are thick chocolate and appropriate gooeyness. The little squares will not melt at room temperature but they get pretty soft if kept at warmer temperatures. Add the coconut milk and and sea salt stir to combine. This size will yield a thick caramel, so if you want to make them thinner, go a size up to a 9-inch pan. These caramels are perfectly silky and sticky, soft in texture, and have a nice buttery flavor. Add the Karo Syrup and the vanilla, then stir to combine. It took the full hour to thicken up, but the taste was well worth the wait. ), View vegankitchenmagick’s profile on Instagram, View vkitchenmagick’s profile on Pinterest, Cranberry Orange Scones (Gluten Free & Vegan! Once the coconut milk has reduced to the target weight, add the vegan sugar and vegan brown sugar. ! Simply mix all the ingredients together, except the vanilla extract, in a saucepan on a medium boil. So I think I’m gonna shatter it with a hammer and mix it in with the cookie dough. Thank you again for your kindness . Continue to keep the temperature as high as you can, and turn it down as needed. P … The caramel will start to get darker and thicker as you raise the temperature. Changing pans and spatulas makes sure that you don’t have any loose sugar crystals around in the next step which could cause your finished caramel to crystallize. You must use a candy thermometer, and both a digital kitchen scale and tornado whisk will make your work much easier. 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: Pour the sugar mixture into a 3 or 4 quart-sized saucepan. There is a very narrow window for the temperature, so your caramel may turn out a little softer or harder than you would prefer. Add the regular and light coconut milks to a 1 1/2 to 2 quart-sized saucepan. Once your caramel reaches your target temperature, remove the pot from the heat and quickly whisk in the salt and vegan butter: Pour the caramel into your prepared pan and tilt the pan to get the caramel to spread out evenly. stevia — Sweet Leaf brand Vanilla Creme drops for natural sweetness without the sugar! The Best Vegan Caramel Apples are a classic fall treat made vegan, gluten-free, and corn syrup-free. Sprinkle with flaky salt. Gather the ingredients. This five minute vegan caramel is made with five simple ingredients and truly comes together in no more than five minutes. When the caramel reaches 230 degrees Fahrenheit, you will need to start watching the thermometer closely. Bring the coconut milk to a boil over medium-high heat, reduce the heat, and simmer until you reach the target weight. The MAIN ingredients of traditional caramels aren’t even used in this recipe! Quickly pour the caramel into the prepared pan. Subtract 240 g from that weight. Cook Time 10 minutes. Spray with cooking spray and set … In a saucepan, combine brown sugar, sugar, salt and almond milk. ), Pumpkin Cream Cheese Swirl Muffins (Vegan & Gluten Free!). OMG Lindsey!! You can’t taste any coconut, despite using coconut milk, and it is well worth the time it takes to make it. Place a glass of water in the fridge before you start cooking. Delicious Easy Vegan Date Caramel recipe requiring only 3 ingredients. Step One: Simmer Ingredients in a Saucepan Stir together the vegan cream, cornstarch, coconut sugar, and maple syrup in a … Keep an eye on the thermometer, but you will probably be stuck at 220 degrees Fahrenheit for awhile. That bit is for you to test! If you're vegan and it has been a while since you've had a good caramel, or the vegan versions are just too pricey, make your own. It looks like Karo syrup is a brand of corn syrup? 2 cups light brown sugar or Swerve Sweetener, Brown – packed Bring to a boil (keeping a close eye on it, as it can quickly boil over), then immediately lower the … I also stir gently but continuously to make sure the syrup doesn’t burn on the bottom. Let the candy cool at room temperature for 10 minutes, then chill in the fridge for about an hour. It was inspired by the classic condensed milk caramel trick, involving simmering a can of condensed milk for several hours. I use mine for all of my gravies and sauces as well. This size will yield a thick caramel, so if you want to make them thinner, go a size up to a 9-inch pan. Be patient and keep whisking! On my induction cooktop, I have to keep adjusting the temperature between 230 and 275 degrees Fahrenheit during this step, which takes about 30 minutes. (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. You will be boiling sugar and you do not want anyone to get burned. *key ingredient! Cut the caramels as desired. It sounds like your caramel experiment was at least a partial success, and I hope your cookies were delicious! It is so much easier to weigh ingredients than it is to measure them, and it also saves a lot of time and dishes! Once you can keep the temperature up without the syrup trying to boil over, switch to a whisk and whisk the syrup really well. Switch spatulas after you scrape out the smaller saucepan. When the caramel reaches 230 degrees Fahrenheit, you will need to start watching the thermometer closely. Be sure to read your thermometer at eye level as it gets close to the target temperature. There is no coconut milk, so it tastes like real dairy caramel, but it’s totally vegan and salted to perfection! For soft caramels that will just hold their shape, this is 244 degrees, and you want 246 degrees for quite firm caramels. Vegan Caramel Sauce Heat a pot over medium high heat. For very soft caramels that won’t quite hold their shape at room temperature, this is 242 degrees Fahrenheit. W. eigh the pot with the coconut milk in it and write down the weight. Add the sugar and stir around the pot for about 1 minute to heat through. 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 (directions in the next post). Place a hot pad on your scale and zero it out. Check the temperature with a candy thermometer until it reaches 250 F. When the mixture reaches the right temperature (after a good 20 minutes of steady boiling) immediately stir in the vanilla and cardamom if using. Be patient and keep whisking! Caramel can be a bit finicky, especially if it is the first time you are making homemade candy. If you made very soft caramels, you will also need to refrigerate the caramel (after it is room temperature) to be able to cut it. Can be turned into a keto caramel sauce or a sugar-free caramel sauce. So, I was just wondering, if you’ve ever experienced that with your recipe. This caramel is INSANE!!! Be very careful as the pan can get hot enough to burn you. Grease an 8-inch square pan and set aside. (You can also simply leave out the salt and have the best darn vegan caramel sauce ever too)! As long as you don’t burn it (and you won’t if you follow the directions), you can even salvage a batch that crystallizes by heating it up with a little non-dairy milk and turning it into a yummy caramel dip for apples or a caramel sauce for desserts. Fortunately, there are now several brands of vegan caramels that can be melted for dipping caramel apples, baked into desserts, or simply savored. In your photos, your caramel looks like it held up really well, even at room temp. The syrup should stick to the spoon like a thick pudding when it is about done. Sweet, chewy caramels are a holiday classic for baking and enjoying. The Vegan caramels recipe called for 1 cup of Margarine and 2 cups of soy milk. The perfect snack when you want a little something sweet or a quick energy boost. ou can stop whisking long enough to wash your spatula and get set up for the final step.). don’t sub* coconut oil — buttery smooth healthy fats! On my induction cooktop, I have to keep adjusting the temperature between 230 and 275 degrees Fahrenheit during this step, which takes about 30 minutes. Instructions. Let your caramel cool completely before removing it from the pan. The caramel reminds me of caramel brownies and caramel cookie dough bars! These are made with: cashew butter — silky, naturally sweet and caramel-esque! This delicious vegan caramel has a lovely vanilla flavor and a soft and chewy texture. So, even if you are a candy-making novice, I really hope you will give this delicious caramel recipe a try! Sorry if that’s a dumb question. Ingredients. When it is dropped in the water, it should resemble a caramel candy, firm but pliable. You must use a candy thermometer, and both a digital kitchen scale and tornado whisk will make your work much easier. Hello there! Ladies and gentlemen. Vegan, gluten-free, and fat-free. Bring the mixture to a boil, then reduce the heat just enough to keep the mixture from boiling over. Add the regular and light coconut milks to a 1 1/2 to 2 quart-sized saucepan: Place a hot pad on your scale and zero it out: Weigh the pot with the coconut milk in it and write down the weight. 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. This is also not a recipe to attempt while you are distracted or when there are small children around. Put over medium heat and once you reach a foamy boil, cook for 1 to 2 minutes longer, … o not try to scrape out the pot until after the caramel is in the pan. All Rights Reserved. That bit is for you to test! These vegan caramels are soft, chewy, and absolutely delicious! (Directions for how to cut and wrap the caramel to make caramel apples coming up in my next post! For best results, use an accurate candy thermometer. The remainder is your target weight. Once your caramel is cool, spray a knife with non-stick spray then wipe off the excess. Many vegan caramel recipes call for nut butter, syrups, and oil, but not this one. After that, you just need to whisk gently to keep the syrup from burning on the bottom. Either dip each piece in tempered chocolate or wrap in a piece of parchment paper: Directions for how to cut and wrap the caramel to make caramel apples coming up in my next post! Do not try to scrape out the pot until after the caramel is in the pan. I just want to make sure. Looking to make the best desserts ever? Coat your favorite apples in this smooth, toasty caramel that requires just 5 ingredients! If you try one of them, please let me know how it goes! I will make another attempt at some point. Print This vegan caramel sauce is easy to make with coconut cream. Bring the mixture to a boil and continue to cook, … Here are the ingredients you will need: You will also need two saucepans, two spatulas, parchment paper, a rimmed pan, a whisk (not shown), and a candy thermometer: Line your pan with parchment paper, making sure to fold the corners of the paper so the paper sits flat in the pan. It’s Easy Vegan Date Caramel! Grab a spoonful of the caramel and quickly drop it into the cold glass of water. In a heavy saucepan (at least 6 inches tall) combine the sugar, coffee creamer or coconut cream, and corn syrup. How do you make salted caramel fudge. The Ultimate Guide to Making Vegan Honee! There is a very narrow window for the temperature, so your caramel may turn out a little softer or harder than you would prefer. Subtract 240 g from that weight. Line an 8×8″ pan with parchment so that it hangs over the edges. It is made with a handful of wholesome ingredients and is super simple to make requiring no special equipment in just under 20 minutes. Vegan caramels are chewy and gooey, with a hint of cardamon and the mild aroma and flavor of vanilla extract. I’ve tried various different caramel recipes, and they all had the same results, where when I cooled it to room temp and put in the fridge to harden, the butter separates from the sugar. As long as you don’t burn it (and you won’t if you follow the directions), you can even salvage a batch that crystallizes by heating it up with a little non-dairy milk and turning it into a yummy caramel dip for apples or a caramel sauce for desserts. Cook over medium heat until sugars dissolve, then increase the heat to medium-high and let the mixture … (, Directions for how to cut and wrap the caramel to make caramel apples coming up in my next post! But because this is my first time making caramel (and being a bit scatterbrained), it kind of got away from me. So, even if you are a candy-making novice, I really hope you will give this delicious caramel recipe a try. Vegan Caramel Sauce Recipe. Keep an eye on the thermometer, but you will probably be stuck at 220 degrees Fahrenheit for awhile. Line an 8 x 4–inch loaf pan with parchment paper, leaving an inch of overhang on each side, and then place in freezer for 15 minutes. To a small blender or food processor (I used the smallest container of a Magic Bullet), add the arrowroot starch, dates, and 3/4 cup (180 ml // as recipe is written // adjust if altering batch size // it … This is referred to as the “firm-ball” stage. Cut each row into 6 (about 2-inch-long) pieces to yield 90 caramels. For the caramel, in a food processor, place chopped dates, peanut butter, coconut oil, and salt and blend on high for 2 … The greased pan it sounds like your caramel looks like Karo syrup and the mild aroma and of. All of the sugar, sugar, sugar, sugar, coffee creamer or coconut cream, condensed. It was inspired by the classic condensed milk caramel trick, involving simmering a of. Up in my next post Gretchens caramel Volcano Cookies and I really hope will... In a heavy saucepan ( at least 6 inches tall ) combine sugar! Then wipe off the excess reaches your target temperature a thick pudding when it is flat against the.. 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