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Dec 16, 2016

Soft Caramel Candy {gluten free + vegan}

I've been loving homemade caramel lately. Being able to make a delicious, dairy-free version to add to recipes like my caramel apple crisp or my caramel apple blondies, plus a couple of new recipes coming very soon, has been fun and exciting. I know, I'm kind of a nerd for thinking food is exciting, but as a food allergy parent, sometimes that is a part of this life. Do you ever get excited and do a happy dance in the grocery store when you discover a new, safe product to feed your child? I certainly do. More often than not, I do the same thing in my kitchen when I create a new recipe!

I've been wanting to make soft caramel candies for awhile and just haven't had the patience. It isn't terribly difficult, but does take time and attention, which is hard to give when you have little ones constantly under foot. But I finally set aside some time to specifically work on this recipe. And it does not disappoint. I have also been using these caramels in a couple of new recipes, and I really like being able to just pull out a few at a time rather than make a new full batch each time I want to use caramel in a recipe.

I really liked the flavor of these when I used So Delicious Dairy Free Hazelnut Coconut Creamer. It just adds a distinct flavor that set them apart. You can certainly use the original flavor instead, or even vanilla. They're all delicious!

Soft Caramel Candy

  • 1 cup dairy free butter substitute
  • 1 pound brown sugar
  • 1 cup light corn syrup
  • 1 pint So Delicious Dairy Free Hazelnut Coconut Creamer (or other coconut milk)
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 tsp vanilla extract (omit if using vanilla flavored coconut milk)
Line an 8x8 glass baking dish with parchment paper and spray the paper with non-stick cooking spray or butter it lightly. 

In a large saucepan fitted with a candy thermometer over medium high heat, combine the dairy free butter, brown sugar and corn syrup until melted and the sugar dissolves.  Add the coconut milk creamer and stir until mixture is completely combined. 

Turn the heat down to medium-low and stir in the baking soda. At this point, the mixture will foam and bubble up quite a bit. Keep a close eye on it and continue stirring. Continue cooking until the mixture reaches 240 degrees on the candy thermometer. Remove from heat and stir in the salt and vanilla (if using). 

Pour the caramel mixture into the prepared dish and allow to cool. Once the caramel has cooled enough to handle, remove it from the dish and place it on a cutting board. Peel away the parchment paper and, using a sharp knife, cut into bite-sized squares. 

Cut waxed paper into small pieces to wrap the caramels individually. Store them in an airtight container until ready to use or enjoy. 

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