Dairy-Free Classic Chewy Caramels
Indulge in the irresistible charm of *Dairy-Free Classic Chewy Caramels*, a plant-based twist on the beloved candy favorite. This recipe swaps traditional dairy with velvety coconut cream and coconut oil, creating lusciously smooth, melt-in-your-mouth caramels that are perfect for those with dairy sensitivities or anyone seeking a healthier alternative. With the rich sweetness of cane sugar and light corn syrup, plus a hint of vanilla and a pinch of sea salt to balance the flavors, these caramels offer a delightful blend of creamy and chewy textures. Easy to make with just 10 minutes of prep and a few simple ingredients, this dairy-free treat is ideal for gifting, holiday celebrations, or satisfying your sweet tooth anytime. Made in a single saucepan and cut into perfectly soft bites, these caramels are wonderfully versatile and can be savored as-is or wrapped individually for portable, mess-free snacking. Perfect for vegan and dairy-free lifestyles, this indulgent treat proves you don’t need milk to create classic caramel magic!
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Recipe Information
Ingredients
- 1 cup Coconut cream
- 1 cup Cane sugar
- 1 cup Light corn syrup
- 0.25 teaspoon Sea salt
- 1 teaspoon Vanilla extract
- 2 tablespoons Coconut oil
Instructions
Line an 8x8 inch square baking pan with parchment paper, leaving some overhang for easy removal, and set aside.
In a medium saucepan over medium heat, combine the coconut cream, cane sugar, light corn syrup, and sea salt.
Stir the mixture continuously with a wooden spoon until the sugar has dissolved.
Once the sugar has dissolved, attach a candy thermometer to the side of the pan, making sure it doesn’t touch the bottom.
Increase the heat to medium-high and bring the mixture to a boil, stirring frequently.
Continue to boil until the temperature reaches 245°F (approximately 12-15 minutes).
Remove the saucepan from heat and immediately stir in the vanilla extract and coconut oil until well combined.
Pour the hot caramel into the prepared baking pan, spreading it evenly with a spatula.
Allow the caramel to cool at room temperature for several hours or overnight until it is set.
Once set, use the parchment overhang to lift the caramel out of the pan, and transfer it to a cutting board.
Using a sharp knife, cut the caramel into small squares or rectangles.
Wrap each caramel piece in wax paper or cellophane individually to prevent them from sticking together.
Store the caramels in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
2722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 60.3 g | 301% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 704 mg | 31% | |
| Total Carbohydrate | 542.7 g | 197% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 538.4 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 256 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
