One thing I never thought I would be making is caramels. I would either buy them, or just not have them at all. It’s like I thought they would be hard to make or something, and I couldn’t be more wrong. Because since not having dairy anymore, or any other animal product for that matter, I have been craving these little sweethearts, and last week I finally decided to give it a go. I purchased a candy thermometer, a shit ton of cane sugar and was ready to make actual caramels.
After experimenting with two batches that just wouldn’t set, the third batch came out perfectly! And here’s the result. Chewy and soft caramels with sea salt. Boom.
The 5 Ingredients
- 175 g cane sugar
- 2 deciliter coconut cream
- 80 milliliter maple syrup
- 30 g plantbased butter
- 1/2 teaspoon sea salt
Grease a tin of choice with a bit of oil, coat with parchment paper and grease that too. This will make your life much easier. Add all of the ingredients to a medium sized pot. Place the pot on a low heat whilst stirring frequently. Slowly bring the mixture to 115°C / 239°F. Take the pot off the heat and bring down to around 80°C / 176°F. Now is a good time to assess. If the mixture is thick like a caramel drizzle, it’s good to go. If it’s thinner and more like a caramel sauce, bring it to 115°C / 239°F again. The prolonged time on the heat will do the trick. When the caramel is the right consistency, add to the greased tin, sprinkle with sea salt and leave to cool for about an hour before placing it in the fridge to set for 8 hours or overnight. Cut the caramel into pieces and wrap in parchment paper or wax paper. Store in the fridge.