Vegan Classic Chewy Caramels
Indulge in the irresistible allure of Vegan Classic Chewy Caramels, a plant-based take on the timeless confection that's rich, decadent, and utterly satisfying. Crafted with full-fat coconut milk, organic cane sugar, and light corn syrup, these dairy-free morsels achieve the perfect balance of velvety texture and golden sweetness. Enhanced with a hint of vanilla and a sprinkle of sea salt, they're a harmonious blend of complexity and simplicity. This fail-proof recipe uses a candy thermometer to ensure precision, making it easy to master even for beginners. Perfect as a homemade treat or gift, these chewy caramels are gluten-free, dairy-free, and can be topped with flaky sea salt for an elegant finish. Prepare to wow friends and family with this luxurious vegan dessert that’s sure to keep them coming back for more!
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Recipe Information
Ingredients
- 1 cup full-fat coconut milk
- 1 cup organic cane sugar
- 0.5 cup light corn syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 0.5 teaspoon sea salt
- flaky sea salt (optional for garnish)
Instructions
Prepare an 8x8 inch square baking dish by lining it with parchment paper, ensuring there is some overhang to help lift the caramels out later.
In a medium saucepan, combine the full-fat coconut milk, organic cane sugar, and light corn syrup. Stir to mix them well.
Place the saucepan over medium heat and clip a candy thermometer to the side. Stirring occasionally, allow the mixture to come to a boil.
Once boiling, reduce the heat to medium-low. Continue cooking until the mixture reaches 250°F (121°C) on the candy thermometer, stirring frequently to prevent burning. This will take about 25-30 minutes.
Remove the saucepan from the heat. Stir in the coconut oil, vanilla extract, and sea salt until the coconut oil is fully melted and incorporated.
Pour the caramel mixture into the prepared baking dish quickly, as it will start to set soon after being removed from the heat.
Allow the caramels to cool at room temperature for about 1 hour, then transfer to the refrigerator for an additional 2 hours to set fully.
Once set, use the parchment paper overhang to lift the caramel slab from the baking dish. Place on a cutting board.
Cut the caramels into 1-inch squares. For an optional touch, sprinkle each piece with a little flaky sea salt.
Store the caramels between layers of parchment paper in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1596 mg | 69% | |
| Total Carbohydrate | 311.2 g | 113% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 305.7 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 640 mg | 14% | |
*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.
