Sunday, September 8, 2013

Sweet and Salty Caramels


1 c. coconut milk (full or low fat)
1/2 c. brown sugar
1/3 c. Earth Balance vegan butter
1/4 c. pure maple syrup (or corn syrup if you like)
1/2 tsp vanilla extract
juice of 1 lemon wedge
2 pinches of ground Himalayan salt (omit if you don't like the sweet/salty taste)
1. Throw all the ingredients into a small saucepan (except for the vanilla, lemon juice and salt) and melt on medium heat. Stir continuously. Once mixture begins to boil, add candy thermometer. Leave alone without stirring until it reaches between 270-290* F (beginning of hard ball phase). If you like your caramels softer, remove from heat anywhere after 250 degrees.
2. Remove from heat and stir in vanilla, lemon, and salt.
3. Pour onto parchment paper-lined 8×8 pan (or your choice, depending how thick you want your caramels to be).
4. Allow to cool for 10 minutes. Chill in fridge 30-60 minutes or until set.
5. Cut into squares or rectangles with kitchen scissors, wrap in wax paper and store in fridge.

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