These Chewy Vegan Caramel Candies are so good! Easy to make and easy to eat. I can’t wait for you to try these!
You will LOVE this recipe when made with homemade vanilla extract or paired with this healthy caramel apple cheesecake! I honestly still can’t believe how much this recipe tastes just like real caramel! Honestly, I actually like it more than its original counter part. I can’t wait for you to try these! Each soft and chewy caramel candy comes in at ONLY 32 calories, ZERO net carbs and zero grams of sugar! I mean…… come on! That is amazing! I love to keep this recipe on hand in my fridge or freezer for whenever I need a sweet pick me up! This recipe is perfect for that! I did try a couple other sugar alternatives but none of the recipes came out as good as this one so I do recommend sticking with the ingredients that I have here so ensure they come out amazing!
INGREDIENTS YOU NEED
- 1/2 cup coconut cream
- 2 tbsp coconut oil
- 1 1/2 cups sugar
- 3 tbsp water
- 1/2 tsp molasses
- 1 tsp vanilla extract
Instructions To Make Vegan Caramels
- Heat coconut oil and coconut cream in a small saucepan over medium heat until the coconut oil melts. Set aside and keep warm.
- In a medium saucepan, combine sugar, water, molasses, and vanilla. Stir to combine, then heat over medium-high heat until the temperature reaches at least 350 degrees F, and the color just starts to change.
- Stir the the warm cream and oil into the sugar mixture you just heated. Mixture will bubble, but keep stirring and it will settle down.
- Cook the entire mixture over medium-high heat until the color deepens into an amber caramel color, stirring constantly. Test for the consistency you desire by placing some caramel on a spoon in ice water. When the caramel cools in the ice water to the desired consistency, pour into a pan lined with parchment paper. Chill in the refrigerator until cool. If you did not cook it enough and the caramel is too soft, you can place in the freezer. When it is ready cut in tbs sizes and enjoy!
Products
Easy Vegan Caramels
Ingredients
- 1/2 cup coconut cream
- 2 tbsp coconut oil
- 1 1/2 cups sugar
- 3 tbsp water
- 1/2 tsp molasses
- 1 tsp vanilla extract
Instructions
- Heat coconut oil and coconut cream in a small saucepan over medium heat until the coconut oil melts. Set aside and keep warm.
- In a medium saucepan, combine sugar, water, molasses, and vanilla. Stir to combine, then heat over medium-high heat until the temperature reaches at least 350 degrees F, and the color just starts to change.
- Stir the the warm cream and oil into the sugar mixture you just heated. Mixture will bubble, but keep stirring and it will settle down.
- Cook the entire mixture over medium-high heat until the color deepens into an amber caramel color, stirring constantly. Test for the consistency you desire by placing some caramel on a spoon in ice water. When the caramel cools in the ice water to the desired consistency, pour into a pan lined with parchment paper. Chill in the refrigerator until cool. If you did not cook it enough and the caramel is too soft, you can place in the freezer. When it is ready cut in tbs sizes and enjoy!
Nutrition
Frequently Asked Questions About Vegan Caramels
Traditionally molasses is not keto friendly, as it is primarily made of sugar. However, only a VERY small amount of molasses is used in this recipe, and the overall net carb count will be VERY negligible.
Temperature is key when making candy. The difference between a soft caramel and one that’s hard and overcooked is all in the temperature. Candy thermometers let you know exactly what stage the caramel is in.
As the sugar heats, it will melt and start to caramelize, changing color and creating delicious caramel flavors. Once the sugar has all dissolved and turned brown, we add butter. The heat of the caramel will melt the butter and create even more wonderful flavors.
More Recipes You Might Enjoy:
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so good!!
Thank you!