Homemade Dairy Free Caramels! - Say What?!
My husband Ben is lactose intolerant and often craves things he used to be able to enjoy. One thing I like to do is try and make those things he wants possible even it sounds crazy! I enjoy the challenge! Recently he was talking about those delicious caramel candies and how much he wanted some. So we did it! We made dairy free caramel. Which was semi difficult because I had to make a heavy cream substitute. You can see what I did below.
- parchment paper
- vegetable oil
- 1 1/2 cup sugar
- 1/4 cup light corn syrup
- 5 tablespoons butter ( I used earth balance vegan butter)
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream ( 1/3 cup unsalted butter, 3/4 cup unsweetened almond milk)
- 1 teaspoon sea salt
- 1 baking chocolate bar of your choice
Line baking pan with parchment paper and lightly brush with olive oil
In a sauce pan combine sugar, corn syrup and 1/4 cup water. Boil this until it becomes a golden brown color on medium heat. Instead of stirring swirl the pan. Watch out and don't burn the sugar.
In another pan combine cream, butter and sea salt. (For the dairy free cream use 1/3 cup melted earth balance butter and 3/4" unsweetened almond milk). Bring to a simmer and turn off heat and set aside.
When the sugar comes to a boil turn the heat off and slowly add cream mixture to sugar mixture.
Add vanilla in and turn heat on med-low and stir with wooden spoon. Cook until it reaches 248 degrees. This took me about 20 minutes but it can take as little as 10 minutes!
Pour hot caramel mixture on lined baking sheet. Put in fridge until it is firm.
Cut sheet in half and roll caramel. Then you can slice into bite size delicious pieces. :) Serve chilled and wrap in parchment paper.
I took it one step further and dipped them in melted chocolate and sprinkled sea salt on it.... yumm still dreaming of them!