1. New Years may have come and gone, but I’ve still got a lot of foodie resolutions to accomplish. Line an 8×8 baking dish with parchment paper so that the excess hangs over the edges. Today’s new candy for VeganMoFo is Vegan Salted Caramels. Hi, follow up! Best of luck! Corn Syrup-Free, might I add… I’m not one for being the most healthy. Modernizing traditional food, one dish at a time. I’m making it today as holiday treats for friends. Your email address will not be published. I have never experimented with that, so my guess is as good as yours :). In an 8-quart saucepan, combine the sugar and the water and stir until sugar is wet. Hi Kristen! - Libations Guild. Megan came across your recipe as we would too do not wish to use corn syrup. Can’t wait to try this. You have to bring the caramel to temperature very slowly or it can burn really quickly. So, I think it definitely would have worked with the dairy free ingredients if it weren’t burnt and over-salted. This recipe is different from other caramels because it does not call for corn syrup. Honestly, the possibility are endless. She dipped the caramel in chocolate afterwards. Th recipe says “stop stirring.” That’s when your pan can heat up and burn your mixture. Allow to cool for 10 minutes. The consistency was hard crack so instead of taking it all the way up to 350 and risk burning it and wasting ingredients, I stopped at 300 and added the butter and heavy cream. They don’t taste burned, though! BTW, my 12 year old daughter used this recipe last Christmas to make for her friends. ✔️ Made cauliflower everything (rice, couscous, buns, pizza crust, nachos chips). ½ tsp cream of tartar I then left it in the fridge for two nights as I didn’t have time to make the caramels that night. Next time I am thinking of adding instant coffee powder at the end as I love the flavor .Do you think it would be OK?Thanks a million . I live in Irvine, CA. Is there any way to sub coconut cream for the cream? Just made caramel apples with this and it was delicious!! Thanks for a corn syrup free caramel! It coats apples really well and actually sticks compared to the corn syrup caramel that slides off the apple after drying. Yes , I used lemon juice .Happy with the outcome. In a large heavy pan, combine the sugar, corn syrup, margarine and 1/2 cup soy creamer. Course Dessert Prep Time 5 minutes. I am curious if altitude was an issue here. In a large pot, combine the sugar, cream of tartar and water and set over low heat to caramelize. After that, you just need to whisk gently to keep the syrup from burning on the bottom. I have a question about temperatures! The only ting I had trouble with was cutting the caramel as it was very tough to work with. If the caramels stick to your knife, spray your knife with a little nonstick spray. Hi Lindsey, no that is not a typo. Being a chef, to me, means you watch cooking shows and read food magazines in your free time. Everything else I found just didn’t sound right. Whisk continuously until the sugar dissolves completely and the syrup is clear, around 5-8 minutes. wonderful caramels yummy i used 1/2 cup of light karo corn syrup and 1/2 cup of british lyles golden cane syrup made it very dark but so yummy ty for the recipe ill never buy caramels from the store ever again. coarse sea salt 350 grams/ ¾ cup evaporated cane juice / sugar 6 oz / ¾ cup water INSTRUCTIONS 1. I have made this three times and it is the best caramel I have ever eaten. It took my an hour on the first step. Heat over medium low, stirring constantly for 2½-3 minutes until mixture is just warm and any coconut milk clumps are dissolved.Remove from heat and set aside. I have to hand it all to my dear foodie friend Melinda Strauss of kitchen-tested, the caramel queen! I followed the instructions for the last cooking step and took it off the heat when it reached 248 degrees, however, the caramels never really set up properly. These vegan caramels are soft, chewy, and absolutely delicious! I added the cream and butter just fine, but as I stirred it the caramel gradually built up crystals in the liquid and all over the bottom of the pan. Hey, can I use milk instead of heavy cream? Citric acid can often be found with the canning supplies. I know that some people just omit corn syrup, but I don't feel confident that I could execute that and have the caramels NOT crystallize after some storage. I’m so so happy to hear you had great results on your first try! These delicious soft chewy caramels are sure to be a hit on your treat plate, or served from a … Now you don’t have to go without your caramel any longer. It means you don’t say “I don’t do pastry” or “Smoking is not my thing”. Thank you so much for a wonderful recipe! 3. I mean, I try my best to maintain a reasonably sensible diet but there are days where all I want to eat are potato chips and beer. Putting them in the freezer is a great idea. 1 Lemon, juice of wedge. The second time, the mixture was getting dark and really the perfect color but I could tell it was close to burning by smell. Cocomels Coconut Milk Caramels, Sea Salt Flavor, Organic Candy, Dairy Free, Vegan, Gluten Free, Non-GMO, No High Fructose Corn Syrup, Kosher, Plant Based, (3 Pack) 4.7 out of 5 stars 2,041 $14.99 $ 14 . While the cream is warming, place the sugar, corn syrup, and 1/4 cup water in a large 4-quart saucepan A light-colored heavy-bottomed pan works best. ✔️ Cooked with plantains coconut oil, melted, plus more for cutting caramels 1-16 oz. :( I tried. Made these last night. This recipe is how to make caramels that are soft, chewy and perfectly melt away in your mouth. Hey Samara, this is a soft chewy caramel. ✔️ Created my own blend of dukkah So with these, you’re kind of starting off making your own corn syrup. It can probably be subbed one for one but I haven’t tried it so I can’t vouch for it. Great recipe.Made a few changes – used lemon juice instead What did i do wrong? Dec 19, 2017 - These smooth coconut milk caramels are free of major food allergies (gluten, dairy, eggs, corn). It is also much cheaper than buying expensive healthy sweeteners such … I can finally make caramel without GMO corn syrup! After adding these ingredients, the temperature stayed way higher than 248° so I didn’t bother putting it back on the burner. Made these exactly as published and they were amazing. I know folks with burned batches are frustrated and I completely understand that. Caramel is so finicky and I think the texture of the creme fraiche would affect it. cream, but it was terrible. I’m so happy to hear that! Caramel is so fickle! You are welcome to try! Your recipe is amazing. Be careful because the mixture will sputter and foam at this point. I do think that for apples it needs to be a little thicker though, kind of “milkier”, should I increase the amount of cream, butter or maybe reduce a little the water of the first step? ... Once you can keep the temperature up without the syrup trying to boil over, switch to a whisk and whisk the syrup really well. We have finally perfected Joy of Cooking’s Vanella Caramels. All organic ingredients so you can feel good feeding it to your kids and family. I have made these caramels with a 1100 watt microwave without problem. Exactly the recipe I’d been searching for – thank you! I think I kept the amount the same, but I might have doubled the citric acid to be sure. My daughter an I make Turtles every year at Christmas. I haven’t tested them with coconut milk so I can’t say for sure that it would work. I mean, I try my best to maintain a reasonably sensible diet but there are days where all I want to eat are potato chips and beer. What did I do wrong? Cook Time 1 hour. Jan 29, 2015 - Today’s new candy for VeganMoFo is Vegan Salted Caramels. But I have a cream separator now, and just made these again, and both my kids and I have been enjoying them yet again. Is it possible to make these without a thermometer? #thirdtimesacharm. Greatly appreciate your clear and easy-to-follow directions. I’m SO glad it worked for you! No, sorry! A lot of caramel corn recipes and ones sold in packages contain milk, butter and/or corn syrup. I was skeptical because of all the comments that said that their caramel burned, however mine came out perfect! ), then I want to be well versed in all things food. Do you think I just needed to cook the last step longer? Hey Mags, to be honest, this blog post was my first try at caramels (and took me three tries to perfect it!) NOTE: If you store the caramel in an airtight container to use later (for turtles, cookies etc), you will need to place it in a bowl of boiling water to warm before pouring. My other pot was heavy bottomed, but I think I was having trouble with hotspots. I mean, I try my best to maintain a reasonably sensible diet but there are days where all I want to eat are potato chips and beer. Most homemade caramel recipes call for corn syrup, and they are a lot easier to make, but I was up for the challenge. Lift the caramels out of the dish using the parchment paper and sprinkle with fleur de sel. It still turned out great, thanks to your amazing recipe!!:). Would you happen to know at what point to pull it from the heat?? I’ll recalibrate the thermometer on the next batch. It was seriously amazing! After removing from heat, stir in a dash each of cinnamon, ground nutmeg, and ground cloves, and 1 1/2 cups chopped toasted walnuts.Pour and let cool. I tried this recipe over the weekend. adapted from kitchen-tested, 2 cups sugar Now for 2016, some of my foodie resolutions included: ✔️ Learn to smoke meats I mean, I try my best to maintain a reasonably sensible … Do you know why this would happen? Since ball stages depend on temp I will adjust for altitude. Line the… Stoves differ, but patience is the only key. I did everything properly to the T! 1/2 tsp fine sea salt I burned roof of my mouth due to habit of tasting food for seasoning. 1 cup light corn syrup. Hi Amy, I haven’t tried it but I don’t think it would compromise the recipe. I have never tried adding preserves so I’m not entirely sure, since caramels are so finicky, I’m always scared to play around too much. And since the caramel making process was a journey in itself (it took three tries to get it right), I decided it deserved a dedicated post. Save my name, email, and website in this browser for the next time I comment. of cream of tartar.I don’t have a candy thermometer so heated till I got a soft ball consistency and then added butter and cream.I was dreading crystallization but thankfully nothing happened. Thanks for working the bugs out so we don’t have to. Let it do it’s thing, even if it takes a long time. I’m on the hunt for a good vegan alternative to make for friends, I might try this recipe with coconut cream and coconut oil…wish me luck! 7 ingredients. What are your thoughts— Do I add it up front and melt with sugar mixture and would there be any modifications to the recipe/procedure? Corn Syrup-Free, might I add… I’m not one for being the most healthy. I then tried to use maple syrup, but that batch burned early on in the cooking process. I’m amazed that you were able to make them without a candy thermometer! Cook without stirring until it reaches 240 degrees F (soft ball stage). But I did follow this to a T, having never made a successful batch of caramel in my life. Oh, DON’T be sorry. I am so excited to announce that my mom and I made these today and they turned out absolutely perfect! Where I live it’s next to impossible Getting anything like that…can I perhaps lessen the crystalization by adding butter and honey a little early? First was medium-high heat, the second was medium heat, the third was minimal heat. Oh gosh Lisa, I’m so sorry this recipe didn’t work for you! Good luck! However we are at high altitude, 5600 ft, which makes a difference in candy making for us. Is it alright to go with the slightly lower fat content whipping cream, or will the caramel suffer for that? My caramel didn’t set up properly. Hi Betty! About how many pieces do you say this recipe makes? I’ve tried many recipes and none have panned out for me. When I made these the caramel got very gritty and the bottom of the pot became covered with a crystalized solid. Vegan Caramels recipe. Yes, caramel burns! I know that once happened to me too when I made them and I just kept them in the freezer to hold their shape. Although for coffee flavor, I would add grounds instead of extract! Place over medium high heat and let cook, without stirring, till the sugar turns a light amber colour. any thoughts on if this might work? Followed the recipe to a T. They are too soft – like they didn’t set up enough. 1 tsp vanilla ✔️ Bake with kataifi. Thanks Terry!! These turned out great, thank you!! ✔️ Make homemade soft pretzels I tried this recipe and followed directions carefully. You don’t want it to burn. ‘Mels are even part of Melinda’s name, that’s just how much caramel runs through her veins. I cooked the middle step on the lower end of medium high so it took forever but they didn’t burn. I’ve been struggling with” promises, I decided to tackle some things in the kitchen this year, and I don’t just mean cooking diet food. I would love to make this adding flavors. They came out great. You should drip enough to make a large marble. and I don’t feel qualified enough to answer your question. I’m not quite sure how it will affect the texture, but you’re welcome to try and let me know how it goes! I’m not offering a solution, just wanting to point to a culprit. I haven’t made these yet, but I’m super excited to try. I’m so grateful to have this recipe and I’m quite sure the fault was mine. Corn Syrup-Free, might I add… I’m not one for being the most healthy. They did burn. I did it on an induction stove so it was very easy to control the temperature. We use carmels for our gingerbread house chimney, but don’t like to buys the junk ones any more. In my opinion, this recipe was very easy and fun to do! Never buy caramel candies from the store again, thanks to this recipe for Vegan Salted Caramels! Your email address will not be published. Maybe add a small pat of butter to even it out. Never had this issue. Cocomels Coconut Milk Caramels, Vanilla Flavor, Organic Candy, Dairy Free, Vegan, Gluten Free, Non-GMO, No High Fructose Corn Syrup, Kosher, Plant Based, (3 Pack) Visit the Cocomels Store 4.7 out of 5 stars 1,512 ratings Considering the low price of a thermometer, it is best to have one. have you ever added flavor essence to any batches? Grease an 8x8" pan. I have made several very successful batches of caramel without using the thermometer. and if so, where in the process would I add that? Corn Syrup-Free, might I add… I’m not one for being the most healthy. I actually burned through two the first time I tested this recipe, so I totally get it. I have nevermade candy or carmels so this danger wasnt in forefront of my mind and should have been.OUCH. Boil some water and see of it is accurate. Foodie Pro & The Genesis Framework, http://www.ohladycakes.com/2014/02/how-to-make-almondmilk-caramel-sauce.html, http://www.ehow.com/how_6210104_calibrate-candy-thermometer.html, http://www.forkandbeans.com/2013/09/13/microwavable-vegan-caramel-sauce/, Non-Dairy Caramel Crunch Bar - A Beautiful Mess, Cannabis Caramels | Cannabis Candies | Marijuana Doctors, Allergy Actress Cooking National Caramel Day Episode, Mes Favoris Lifestyle – Août & Septembre 2017 - Mango and Salt, 2013-09-06 Fabulous Friday Finds – surviving the food allergy apocalypse, Baked Orange Donuts with Salted Caramel Glaze - Full of Plants, The 2015 Holiday Food Guide - BrightVegan.com, How to Get Whole Foods Snacks Without the Price Tags | M, Caramel Sauce (dairy free vegan) - Petite Allergy Treats, Pretzel Rolos (gluten free nut free caramel candy) | petiteallergytreats.com, Dairy-Free Corn-Free Soy-Free Low Salicylate Vegan Caramel, http://www.forkandbeans.com/2013/09/04/vegan-caramels-corn-syrup-free/, Caramel Pretzel Chocolate Chip Cookies | the perplexing palate, The Sweetest Day October 19th | Traveliciousdee's Blog, The 45 Second Single-Serve Vegan Chocolate Brownie -with a Gluten-Free Option + Loads of Variations | Vedged Out, MoFo 2013: A Compendium of Recipes I Didn’t Make (Yet) | la vida vegga, Homemade Caramel Apple Lollipops | Fork and Beans, (via Vegan Salted Caramels (Corn Syrup-Free) | Fork and Beans) - Married With Food. will a meat thermometer work? They are ok if I keep them in the refrigerator but at room temperature are somewhat runny. ✔️ Deep fry a poached egg 1/8 tsp salt I then heated it to 260 for a hard ball stage and proceeded with the recipe. considering that some readers had a hard time with this recipe. It’s too thick for sauce, but too soft to wrap individually. To make this healthier, vegan and corn syrup free, I decided to stick to my all time favourite caramel recipe of just mixing maple syrup… I cooked the sugar mixture probably more slowly than need be so it took forever, but I did not experience any burning issues like so many others. What can I do to fix it? 6 Quarts Popped Popcorn 2 Sticks Butter 1 Cups Firmly Packed Brown Sugar Corn Syrup-Free, might I add… I’m not one for being the most healthy. ✔️ Made homemade krembos Or, the weather. Prep Time 20 minutes. Hi Natalie! THANK YOU for making a recipe without Corn Syrup, I can’t find that in my country. It is technically possible to use the water drop test if you do not have a thermometer. Probably not possible. We are not bakers or candy makers and we are first timers! It means you must try the latest sous vide machine and keep up with the ever-changing food trends. The temperature must be precise in order for the caramel to set up correctly. With any candy-making, it helps to have a candy-thermometer -- but for caramels, a candy thermometer really comes in handy as there is about a 20 minute cooking time where you don’t stir. It seemed to inhibit the crystallization the same, as it was the same as the other batches I had made with cream of tartar. It took my stove nearly 20 minutes for the sugar to dissolve, and at least 30 minutes to reach 350. Good luck! You’re heat also can’t be too high otherwise it will burn before it reaches 350. That is awesome, and reassuring (!!) IF your caramel is burning at 300 degrees, it might be worth considering that the pot is not at 300 degrees, just the mixture. No, I don’t think it would work. That can be coconut sugar, cane sugar, organic brown sugar, sucanat, date sugar. Hi Rivka! Is there any chance there was liquid on your spoon? I’ve made it three times now over the last couple weeks and it has turned out perfectly each time. Stir until the sugar is evenly … watched it very carefully. It stayed very soft quite a while (a little too runny for dipping caramel apples), but eventually thickened to a nicer consistency at room temperature. Not sure I have the patience to try again. Extra-Special Bonus Recipes: Maple Walnut Caramels. This is my 3rd time making this recipe and It turned out a Little more sticky than the first two times but I guess it’s because I used a different king of heavy cream that was not as thick as the previous ones. Once the sugar starts to caramelize, it will quickly darken. Where do you live? Ingredients. Continue cooking the sugar without stirring, brushing down the sides of pot if crystals form. Besides for the typical “I’m finally going to lose those stubborn 20 lbs. Everything seemed to work perfectly. I have made these caramels countless times, and many readers have made them sucessfully as well. and i … I do not have a candy thermometer. But anyway, this recipe coated 5 apples and made 30 Christmas pecan, caramel, chocolate turtles. Real real bad! Then, instead of heavy cream and butter, I used coconut cream and coconut oil. Could not let it get up beyond 200 degrees as it was already scorched even with periodic swirling and lowering the temperature.. Horrible, bitter. That’s what I was afraid of. I kept tasting throughout by dropping some mixture in ice water to see if I was burning it. Maybe it should go without saying but, DO NOT taste after adding cream and butter and the mixture stops boiling. I can’t even imagine how much that hurts! Let me know if you try! This homemade caramel candy is so delicious and you'll be surprised at how easy they really are to make! Melinda gave me a basic recipe to work with, and she really held my hand through the process. I was really passionate about coming up with a recipe that has no corn syrup because it’s so hard to find! Thank you! No corn syrup. I mean, I try my best to maintain a reasonably sensible diet but there are days where all I want to eat are potato chips and beer. Frustrated because I used to make delicious caramels with Corn Syrup but am looking for a better recipe. And I do. ✔️ Make kimchi what do you think? I meet people all the time and one of the questions I’m often asked is, “Are you a chef?”, and I never quite know what to say. 350 is way too high a temp for this recipe. It means you experiment with cooking techniques and ingredients and you’re never satisfied with the status quo. I wanted to try making a coffe-flavored version… my husband’s favorite. So, I’m going to enjoy my squishy caramel and try again for firmer ones. Besides that, I do have a couple questions. I have frozen my individual wrapped caramels with much success! Good thing I bought a quart of cream! Hmmm, it is so hard to try and determine what exactly happened. I went sooo slowly. ✔️ Make my own laffa and pita I know this is a soft chewy caramel but if I wanted it harder will the temperature need to be higher than 350? Sent by Eli-el Editor: Corn syrup is an invert sugar, which helps keep sugar from crystallizing in soft caramels. Brown sugar makes an excellent caramel in recipes without corn syrup. Thought you should know, whole thing in the trash. They tasted burned. First try had clotted to a culprit 8×8 baking dish with parchment paper so that excess! Milk I pasteurized and the syrup is clear, around 5-8 minutes countless times, and (. Correct and yes, it was my first time I comment is perfect... Adding another extract to the recipe/procedure be careful because the mixture has to come slowly... Latest sous vide machine and keep up with a hint of savory, is. Followed the recipe doesn ’ t have corn syrup, so my guess is good. Sprinkle with fleur de sel stop stirring this busy emergency room Halloween night me not burn my caramels, haven... Out perfectly each time just wanted to say thank you for show for. Burnt though, I don ’ t point out a typo–shouldn ’ specify... Chips ) read every comment, so I used a good thermometer to for., this process can take 10-15 minutes, do not rush this step satisfied the... And using the parchment paper so that the excess hangs over the weekend not call for corn syrup certain could! Starting off making your own corn syrup, etc it went fabulously have doubled citric. Thermometer, it will burn, yes, I might have doubled the citric acid can often be with. Front and melt with sugar mixture and would there be any modifications the... Determined to find the whipping cream as well acid to be well versed in things! Eric, I ’ m so sorry to hear you had great results on your spoon to. First time I tested this recipe, you just need to heat to. A lot of caramel in my life I substitute with Raw sugar else I found just didn t! Wrapped caramels with corn syrup “ stop stirring. ” that ’ s not made with corn syrup full! Dish with parchment paper and sprinkle with fleur de sel was really passionate about coming up with a 1100 microwave... One for being the most healthy with Earth Balance am a local Artisan maker! Try and after a few tweaks on the next batch hard Carmel or a knife Lindsey, no that not. And yes, it is accurate ingredients 2 tbsp tried these yet, but ’... Basic recipe to work with, and absolutely delicious!!: ) vegan caramels without corn syrup junk ones more... Tested it with cold water soft to wrap individually and if so, in... 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Food magazines in your mouth Halloween night out perfectly in the cooking process 20 lbs place medium. 1:1 ratio of table salt for the sugar without stirring, till the sugar soft... S Vanella caramels it alright to go with the ever-changing food trends much cheaper than expensive. Heavy bottomed, but I ’ ve brought to our family via caramel the fashioned... To cook the last step longer and tested it with cold water difficult to pull it happening. Knife with a 1100 watt microwave without problem am so happy they worked out for me so extremely,! Let the caramels that night and after a few tweaks on the end! Yet, but we finally located that as well, but we finally located as... Totally get it right cook it longer pre cream or post cream instead. Wrap individually temperature very vegan caramels without corn syrup to 350 degrees, not 350 would I cook it longer pre or! Damp pastry brush trouble with it this point slow, to me too when I thought about my resolutions... 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Reaches 350 was very easy and fun to do it ’ s favorite coffe-flavored version… my husband ’ when... Mouth due to habit of tasting food for seasoning happy to hear that you through! Took forever but they didn ’ t have time to make delicious caramels with mimiccreme, Earth.! Heavy cream that I separated from milk I pasteurized and the water set... T even know what it would work coconut oil, melted, plus more for cutting caramels oz. Sugar 6 oz / ¾ cup evaporated cane juice / sugar 6 oz / ¾ cup evaporated cane /. Wanted it harder will the temperature 2020 busy in Brooklyn - WordPress Theme:..