Dairy free caramel candy is a delicious treat to make and give! These caramels are chewy, sweet, and a little salty.
Are you intimidated by candy making? I totally understand…I used to feel the same way. I would see people making perfect batches of brittle, and colorful lollipops, and wonder how on earth they made that happen.
Candy thermometers? Soft ball, hard crack, and other unfamiliar terms? Never mind. I will just buy my candy.
But then food allergies came along, and it was difficult to find caramel that was safe. So I had to try my hand at homemade dairy free caramel, and then at homemade vegan buttercrunch toffee. And I’m glad I gave it a try! Homemade caramel and toffee is SO delicious.
Some tips for making delicious dairy free caramel:
- use a heavy bottomed saucepan, to help prevent burning
- keep stirring the caramel
- keep your eyes on the thermometer – it’s important to have it reach exactly the right temperature
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Dairy Free Caramel Candy.
This dairy free caramel candy is so delicious! Chewy, sweet, and just perfect for gift giving.
Attach a candy thermometer to a heavy bottomed pan so that the end is near the bottom, but not resting on it. Place the vegan buttery spread in the pan and melt over medium high heat. Add the light brown sugar and stir until incorporated and melted.
Add the light organic corn syrup and full fat coconut milk.
Bring the mixture to a boil and continue to cook, stirring constantly until a candy thermometer reads 235 degrees F, the soft-ball stage. (Be patient, this process could take around 15-20 minutes).
Remove the pan from the heat and stir in the sea salt.
Pour the caramel on the prepared cookie sheet. It should spread out, but if needed, you can use a rubber spatula to help smooth it out.
Let the sheet of caramel cool completely before slicing. Wrap each caramel in squares of parchment paper or waxed paper. (Waxed paper wraps tighter, but sometimes the caramel sticks to it a little bit. Parchment paper never sticks, but won't wrap tightly).
I used So Delicious brand culinary coconut milk, which is quite thick, like a coconut cream. If you use a different brand of canned coconut milk, and there is a lot of liquid on top, you may want to drain a little bit off the top.
These will last for at least a week. If you want to have them last longer, store in the refrigerator. This will make them quite firm, so you will want to bring them to room temperature before eating.