Show your sweeties just how much you love them and our animal friends with this decadent vegan treat!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time2 hourshrs25 minutesmins
Servings: 144Candies
Ingredients
1.5cupWildwood Soy Coffee Creamer360 mL
1cupZulka Morena Organic Cane Sugar200 g
2/3cupFirmly packed Wholesome organic light brown sugar140 g
1/3cupLight corn syrup80 mL
Added After Boil
1.5tsppure vanilla extract
1.5tspsalt
1tbspvegan butter of your choice13 g
additional oil or butter for greasing your pans
Garnish
2-3pinchesFleur de Sel or sea saltOptional, garnish
(Optional) Chocolate Coating
8ozvegan chocolate chips or chocolate barroughly chopped
1tbspvegan butter of your choice13 g
Instructions
Line your baking pan with foil and butter or oil the bottom and sides well.
Over medium heat, add the soy creamer, cane sugar, brown sugar and corn syrup. Stirring constantly with a wooden spoon, bring the mixture up to a light boil (not a rolling boil), then stop stirring. Reduce heat a bit.
Maintain a light boil, until the mixture reaches 250 degrees Fahrenheit (121 degrees Celsius). This will take about 15-20 minutes or more. Do not stir while cooking, and watch it carefully. Don’t walk away! Every few minutes, swirl the mixture in the pan and then, with a moistened brush, paint down any sugar crystals that may have formed on the sides of the pan.
At 250 degrees F, immediately remove the mixture from the heat. Stir in the vanilla, salt, and butter until completely melted and incorporated into the mixture. The butter may cause the mixture to foam up.
Pour the mixture into your lined and oiled pan and place on cooling rack or in freezer and leave undisturbed until completely cool (2 hours or more at room temp).
Optionally, after cooling about 30 minutes, sprinkle some flour de sel or sea salt crystals on top of the caramels as a garnish (If chocolate-coating your candies, save this step for later).
When the caramel has cooled completely, lift the aluminum foil out of the pan and spread it out.
Using a straight-edge and pizza cutter, cut into 3/4 inch (approx 2cm) squares.
Optionally, wrap each caramel individually in small squares of wax paper or parchment paper. Store in an air-tight container or freezer bag in the refrigerator and it will keep for several weeks.
Optional Chocolate Coating
Alternatively, after the caramels have been cut into 3/4 inch squares, prepare a cookie sheet with parchment paper and a light coating of oil or butter.
Add your roughly chopped chocolate bars and vegan butter to your double boiler and stir constantly while it melts slowly. Remove from heat.
Working quickly with a fork and a toothpick, drop each caramel into this mixture, coating completely, and then fish it out with the fork. Slide the toothpick between the tines of the fork and gently slide the candy onto your lined cookie sheet. Repeat with the remaining caramels.
(Optional) After the chocolate has cooled for about 10-20 minutes, sprinkle with fleur de sel or sea salt.
Serve when completely cool and store in an air-tight container in the refrigerator for up to 3 weeks.