Vegan Sea Salt Caramels
I don’t know if you’ve ever had Vegan Sea Salt Caramels but these homemade ones are simply the best. I am not a huge fan of caramels but these are hard to stop eating. I am doing a candy making demo for Lilly’s school PTA and I wanted to created something that is not too pretentious. I was surprised at how simple these are to cook and I can’t wait to show everyone how to make them. You can save yourself a lot of time by purchasing pre cut wax paper wrappers.
You will need a candy thermometer to make this recipe. This is a good one You can purchase the pre cut wax paper from Amazon by clicking here.
The ingredients. Missing soy lecithin which is optional
Add ingredients to the pot
Let all the ingredients melt and dissolve
Let cook until mixture reaches 148 degrees
Pour into prepared pan
Cut into pieces
Wrap in wax paper
- 1 cup earth balance
- 2 cups white sugar
- 1 cup light brown sugar
- 1 13.5 oz coconut milk shaken
- 1 cup corn syrup
- ½ teaspoon salt
- 1 teaspoon soy lecithin (optional)
- 4 teaspoons vanilla
- Course sea salt like Maldon
- Prepare an 8x8 pan, lined with wax paper
- Add all the ingredients except the vanilla to a heavy bottom pot
- Set heat to medium and clip a candy thermometer to the pot
- When everything is melted stir once and watch thermometer closely after it reaches 235 degrees
- When it reaches 248 degrees remove from heat, wait until the bubbling subsides a bit and then add vanilla
- Stir well
- Pour into prepared pan
- After 20 minutes sprinkle with sea salt if using
- Leave at room temperature for about 4 hours until completely cooled
- Remove caramel from pan
- Cut into small pieces and wrap in wax paper
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