Vegan Caramel

Soft, sweet caramel with hints of coconut.



I attempted this caramel half expecting it to be a flop. Most of the recipes online for vegan or cream based caramel have a lot of ingredients, including corn syrup. Since I’ve been making cream based caramel lately with simple ingredients I wanted to try a vegan version. The caramel I make is made up of sugar, butter and cream. For the vegan version I used the same proportions of sugar, coconut oil and coconut cream. And it went so well! You get a lot of coconut flavor so it’s important that coconut is tasty to you but the consistency is amazing! My grocery store doesn’t have canned coconut cream so I used canned coconut milk and skimmed the coconut cream from the top. For the best version you’ll want to have a thermometer, but if you don’t have one you can use a rough time estimate. The consistency may be a little bit off but it will still taste delicious. And if you want to make both kinds you can use the same ingredients and instructions with heavy whipping cream and butter.



Makes: a lot of caramel


Ingredients

1 ½ cups cane sugar

½ cup coconut oil

½ cup coconut cream


Instructions

1. Measure out your coconut oil and coconut cream and keep them separate. (I like my coconut oil to be in solid form so if it is really liquidy allow it to harden in the refrigerator for a little while). Prepare a 9x9 baking dish and line the bottom with parchment paper.

2. To a heavy bottom saucepan add 1 ½ cups cane sugar over medium heat. With a heat safe spatula or wooden spoon, consistently stir the sugar so it doesn’t burn. It will start to turn golden and then brown as it melts.

3. Once the sugar is completely melted add the coconut oil slowly while stirring continuously. It will bubble up and sputter so be careful not to burn yourself.

4. Once the coconut oil is stirred into the sugar, add the coconut cream in the same way. Continuously stir until it is emulsified and the temperature of the caramel has reached 240 degrees Fahrenheit (about 5 minutes or less if you don’t have a thermometer).

5. Pour the caramel into the baking dish and allow to cool at room temperature overnight. Place in the refrigerator for 30 minutes to firm up slightly. Slice and enjoy. I store mine in a sealed container in the refrigerator. You can place them in a container separated by wax paper for easy retrieval.

 2019 // LUCY LAFRANCHISE