These soft and chewy vegan coconut salted caramels are flavourful and oh so very gift-able. You also probably already have all the ingredients to make these sweet treats right in your pantry.
Course Dessert
Cuisine French
Keyword caramel, sea salt
Prep Time 10minutes
Cook Time 20minutes
Cooling time 2hours
Total Time 2hours30minutes
Servings 911-inch square caramels
Ingredients
240g(1 cup)vegan margarine
420g(2 cups packed)dark brown sugar
342g(1 cup)light corn syrup or glucose syrup
360g( 1 ½ cup)full-fat canned coconut milk, vigourously shaken
13g(1 tbsp)pure vanilla extract
2teaspoonflaked sea salt
Instructions
Line an 9 by 9-inch pan with 2 9-inch wide strips of parchment paper placed across each other. Keep the extra overhang of parchment paper for easy release.
In a heavy-bottomed medium-sized saucepan, add the brown sugar, corn syrup, margarine, and coconut milk and heat over medium-low heat while stirring until the butter is all melted and the sugar dissolved.
With a wet pastry brush, clean the sides of the saucepan of any sugar crystal. Increase the heat to medium and continue to cook the caramel without stirring until it reaches between 245°F - 250°F (118°C - 121°C), about 15 to 20 minutes.
Remove the saucepan from the heat and stir in the vanilla, being careful of the steam and splashback that can happen. If needed, quickly cool down the caramel by placing the bottom of the saucepan in a bowl filled with iced water.
Transfer the caramel into the prepared container and smooth out the top with the back of a metal spoon as needed. Sprinkle the sea salt all over the caramel while it is still hot. Transfer the caramel into a refrigerator to cool it down for about 2 hours, or until the caramel is firm to the touch.
Release the caramel from the pan by lifting the slab with the overhang of parchment paper and cut into 1-inch by 1-inch squares (2.5cm by 2.5 cm), using a lightly oiled chef’s knife.
Wrap each caramel individually in parchment paper, wax paper, or small plastic wrappers. Enjoy!
Notes
Keep in an airtight container, at room temperature, in a cool and dark place between 6 and 9 months.Alternative: make 100 rectangular 1 ½ inch x ½ inch caramels for easy wrapping.