**** At the bottom of this post you can find a printable recipe ****

Well, this is the real thing.  Just like the store bought Fran’s salted caramels, but vegan. Trust me on this, they are the same, the only difference is that you will not pay $30 for 20 little pieces. this recipe’s ingredients cost about $10 and will yield more than one hundred (close to two hundreds) of these chewy caramels, covered with the chocolate of your choice. I used Valrhona 70% dark chocolate that you can find at any Trader Joe’s – super high quality.

Two things I would do differently next time I make these caramels:

1.  After covering the caramels with chocolate, I will place the covered caramels on a cooling rack (above a parchment paper), so I will not have to cut the extra chocolate with a knife after it cools.

2. I will take better pictures [many of the photos here taken with my (amazing) cell phone camera (lumia 1520)]. I didn’t plan to post about this, but only a month later I realized that I can’t find a similar recipe online, so I decided to share it as is. Next time I make it, I will update the post with some better pictures.

So…how did I get to this recipe?

I got this link  to a vegan caramels recipe from my friend Linda (check out her AMAZING blog)  who made vegan sneaker bars. The Vegan caramels recipe called for 1 cup of Margarine and 2 cups of soy milk.  Since I don’t have margarine in my fridge, and I don’t like to use it anyways, I decided to substitute the milk and margarine with 2.5 cups of coconut cream (most of the content of two cans). It proved to be working great. The caramels are chewy and creamy with a very faint coconut flavor that almost no one will notice. Since this recipe yields many many caramels, many friends and family have tried them (vegans and non-vegans) and all, with no exception just went immediately for another one (or two or five lol) after trying the first.

Before you start gathering the ingredients for this recipe, make sure you have a sugar thermometer and a tall pot/pan.

So, here is how you make some amazing chocolate covered vegan salted caramels.  BTW, you can skip the chocolate altogether and just eat the caramels if you prefer as the original recipe that inspired me (link).

Vegan Caramels recipe

Ingredients:

2.5 cups of coconut cream

2 cups of granulated sugar

1 cup light corn syrup

1/8 tsp salt

1 tsp Vanilla extract or any other flavor you like your caramels  (mint / cardamon / ginger/ cayenne etc’ )

Directions:

Before you start, line with parchment paper a 8 inch x 8 inch baking pan.

1. Put all the ingredients besides the vanilla, in a tall pot/pan – at least 5 times tall as the height of the ingredients and mix well. During the boiling process, the cream tend to expand with bubbles quite a bit.

2. Put the thermometer in a way that it does not touch the bottom of the pot.

3. Bring the ingredients to boil, stir occasionally, then cook over medium head until it reaches 240F (soft ball) to 245F degrees.  Please note, it might take up to 20 minutes to get to 220F (as all water evaporates), but about a minute or two later, you’ll be at 240F. If you are not careful and you will let the candy go above 245F, the caramels will not be as chewy and will be more similar to a hard candy if you reach 260F (once cooled down).

Vegan Salted Caramels

4. Remove from heat and stir in the vanilla.

5. pour into the lined baking pan. Allow  it to cool completely (about 5 hours or over night).

Vegan Salted Caramels

6. Cut it with a clean sheers (if you reached 245F) or with a plastic/metal scraper.

Vegan Salted Caramels

7. If you are just after the caramels, wrap them individually with wax paper. If you would like to cover them with chocolate (YUM), proceed to the next steps.

Cover Vegan Caramels with Chocolate

8. Cut the caramels to pieces in the size you would like to cover and put in the freezer to at least one hour. They don’t have to be at the same size or shape, it will taste the same, have fun!

Vegan Salted Caramels

9. Melt chopped chocolate (about 200 grams)  over steaming water (bain marie)

Vegan Salted Caramels

10. After the chocolate melted (mix well with a small whisk), remove from heat. Grab a fork (chocolate fork as seen in below picture is preferred) and a spoon. Drop the frozen caramels one by one into the melted chocolate. Use the spoon to take the caramel out of the chocolate and place on the fork, allow the excess to drip.

Vegan Salted Caramels

11. Place on a baking sheet lined with parchment paper, sprinkle with some crushed gray sea salt, if you like, and let it cool completely.   ***if you put it on a cooling rack, the outcome will look even better. make sure to put some parchment paper below the cooling rack.

Vegan Salted Caramels

12. Repeat.

Vegan Salted Caramels

13. After the caramels cooled completely, you can easily cut the chocolate excess from the rims using a knife and put it in your mouth 🙂

That’s it. Totally worth it, if you are missing some chocolate covered salted caramels.

Vegan Salted Caramels

A look inside:

Vegan Salted Caramels

See the rims after I cut the excess with a knife? you will not have it if you use a cooling rack.

Vegan Salted Caramels

4.5 from 13 reviews
Vegan Salted Caramels Recipe
 
Before you start, line with parchment paper a 8 inch x 8 inch baking pan. Also make sure that you have a sugar thermometer
Author:
Recipe type: Dessert
Ingredients
  • 2.5 cups of coconut cream
  • 2 cups of granulated sugar
  • 1 cup light corn syrup
  • ⅛ tsp salt
  • 1 tsp Vanilla extract or any other flavor you like your caramels (mint / cardamon / ginger/ cayenne etc' )
Instructions
Before you start, line with parchment paper a 8 inch x 8 inch baking pan.
  1. Put all the ingredients besides the vanilla, in a tall pot/pan - at least 5 times tall as the height of the ingredients and mix well. During the boiling process, the cream tend to expand with bubbles quite a bit.
  2. Put the thermometer in a way that it does not touch the bottom of the pot.
  3. Bring the ingredients to boil, stir occasionally, then cook over medium head until it reaches 240F (soft ball) -245F degrees. Please note, it might take up to 20 minutes to get to 220F (as all water evaporates), but about a minute or two later, you'll be at 240F. If you are not careful and you will let the candy go above 245F, the caramels will not be chewy and will be more similar to a hard candy if you reach 260F (once cooled down).
  4. Remove from heat and stir in the vanilla.
  5. pour into the lined baking pan. Allow it to cool completely (about 5 hours or over night).
  6. Cut it with a clean sheers (if you reached 245F) or with a plastic/metal scraper.
  7. If you are just after the caramels, wrap them individually with wax paper. If you would like to cover them with chocolate (YUM), proceed to the next steps.
Covering the caramels with Chocolate
  1. Cut the caramels to pieces in the size you would like to cover and put in the freezer to at least one hour. They don't have to be at the same size or shape, it will taste the same, have fun!
  2. Melt chopped chocolate (about 200 grams) over steaming water (bain marie)
  3. After the chocolate melted (mix well with a small whisk), remove from heat. Grab a fork (chocolate fork as seen in below picture is preferred) and a spoon. Drop the frozen caramels one by one into the melted chocolate. Use the spoon to take the caramel out of the chocolate and place on the fork, allow the excess to drip.
  4. Place on a baking sheet lined with parchment paper, sprinkle with some crushed gray sea salt, if you like, and let it cool completely. ***if you put it on a cooling rack, the outcome will look even better. make sure to put some parchment paper below the cooling rack.
  5. Repeat.
  6. After the caramels cooled completely, you can easily cut the chocolate excess from the rims using a knife and put it in your mouth 🙂