Ingrédients pour Vegan Caramels
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Comment préparer Vegan Caramels
- Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to lift the caramels out later.
- In a large, heavy-bottomed saucepan, combine 1 cup granulated sugar, 1/2 cup light corn syrup, 1/2 cup full-fat coconut milk, 1/4 cup water, and 1/4 teaspoon salt.
- Bring the mixture to a boil over medium heat, stirring constantly with a heatproof spatula or wooden spoon.
- Continue to cook, without stirring, until the mixture reaches 245°F (118°C) on a candy thermometer. This will take about 20-25 minutes. Watch carefully to prevent burning.
- Remove from heat and immediately stir in 1 teaspoon pure vanilla extract.
- Pour the caramel into the prepared baking pan and let it cool completely at room temperature (at least 2-3 hours or preferably overnight).
- Once completely cool and firm, lift the caramel slab from the pan using the parchment paper overhang.
- Using clean kitchen shears, cut the caramel into approximately 100 small pieces.
- Wrap individual caramels in waxed paper or parchment paper for storage and gifting.
- For a caramel sauce variation, cook the mixture to 230°F (110°C), stir in vanilla, and pour into a heat-safe jar. Warm the jar in hot water before drizzling over ice cream or cake.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
20g
Fat
1g
Carbs
2g
