Honestly, the possibility are endless. 1 Lemon, juice of wedge. s’mores toffee bark In a large pot, combine the sugar, cream of tartar and water and set over low heat to caramelize. Never buy caramel candies from the store again, thanks to this recipe for Vegan Salted Caramels! I’m amazed that you were able to make them without a candy thermometer! 2 cups of granulated sugar. ‘Mels are even part of Melinda’s name, that’s just how much caramel runs through her veins. Hi Lindsey, no that is not a typo. I like a slightly firmer caramel too, and just used this method yesterday to increase the texture of the caramel I was making. These vegan caramels are soft, chewy, and absolutely delicious! If you read the comments above, you’ll see that it did work for some and not others. I’m so happy it worked out for you! I am not sure how brown sugar will work. Melinda gave me a basic recipe to work with, and she really held my hand through the process. Yes , I used lemon juice .Happy with the outcome. I used a good thermometer to check for the 248 degrees. But anyway, this recipe coated 5 apples and made 30 Christmas pecan, caramel, chocolate turtles. I’ve tried many recipes and none have panned out for me. Best of luck! This caramel is VERY sticky though…I hope I don’t lose a filling. When ingredients are hard to find, you don’t want to waste any by attempts that don’t work out! Thanks! Happy New Year! Any idea what the problem/solution could be? With this recipe, you are basically making your own corn syrup, so the mixture has to come very slowly to 350 degrees. But, yes, 350 is correct and yes, it was a sloooooow process. Cardamom and pistachios sound so amazing!! ✔️ Make egg yolk ravioli 5. All-natural sugar of your choice. Heat over medium low, stirring constantly for 2½-3 minutes until mixture is just warm and any coconut milk clumps are dissolved.Remove from heat and set aside. Ingredients. In my opinion, this recipe was very easy and fun to do! I keep it on low (1) when melting sugar and turn to (4) to start boil and then once it bubbles back it off to (3). I cooked the sugar mixture probably more slowly than need be so it took forever, but I did not experience any burning issues like so many others. Add more butter to even it out? Recipe by Earth Balance. I’m on the hunt for a good vegan alternative to make for friends, I might try this recipe with coconut cream and coconut oil…wish me luck! It took a while to find the whipping cream as well, but we finally located that as well. Throw all the ingredients into a small saucepan (except for the vanilla, lemon juice and salt) and melt on medium heat. I meet people all the time and one of the questions I’m often asked is, “Are you a chef?”, and I never quite know what to say. I have frozen my individual wrapped caramels with much success! I make caramels every year for my family but I’ve been determined to find one without corn syrup. Just made caramel apples with this and it was delicious!! We are not bakers or candy makers and we are first timers! I mean, I try my best to maintain a reasonably sensible … ✔️ Deep fry a poached egg ✔️ made a variety of pickled vegetables 99 ($1.43/Ounce) Dec 31, 2018 - Today’s new candy for VeganMoFo is Vegan Salted Caramels. If the caramels stick to your knife, spray your knife with a little nonstick spray. But I have a cream separator now, and just made these again, and both my kids and I have been enjoying them yet again. A lot of caramel corn recipes and ones sold in packages contain milk, butter and/or corn syrup. Make It: Bourbon Salted Caramels | : No corn syrup recipe!Stir and Strain, Make It: Bourbon Salted Caramels No corn syrup recipe! Continue cooking the sugar without stirring, brushing down the sides of pot if crystals form. All organic ingredients so you can feel good feeding it to your kids and family. Thanks. They tasted burned. Once the candy is at the firmness you like, take it off and note the temperature for future reference. Finally, I also calibrated my candy thermometer by boiling water and seeing how far my thermometer is off (due to altitude and perhaps my thermometer not being spot on accurate). They are ok if I keep them in the refrigerator but at room temperature are somewhat runny. To prevent crystallization, do not rush this step! They are delicious! Yes, caramel burns! I mean, I try my best to maintain a reasonably sensible diet but there are days where all I want to eat are potato chips and beer. Considering the low price of a thermometer, it is best to have one. You can always remove them from the heat anywhere after 240* if you don’t want to wait–they will be softer and melt a little quicker once it hits room temp but still taste just as good. What are your thoughts— Do I add it up front and melt with sugar mixture and would there be any modifications to the recipe/procedure? An electric burner with a hot spot. Your recipe is amazing. And I do. Is there any way to sub coconut cream for the cream? Your email address will not be published. The best part about working on three batches of these babies was being able to play around with the ratios to make the perfect combination of chewiness and buttery flavor. My friend Lorrine said as I described to her my new fascination with making homemade candy without corn syrup. Allow to cool for 10 minutes. Save my name, email, and website in this browser for the next time I comment. After that, you just need to whisk gently to keep the syrup from burning on the bottom. I’ve made caramel in the past with corn syrup but I decided to try out this recipe today with a couple of tweaks and thought I would share my results. Thanks again. Remove from heat and stir in vanilla, lemon, and salt. I’ve lost count of how many times I’ve made it. Maybe it should go without saying but, DO NOT taste after adding cream and butter and the mixture stops boiling. Let me know how the vegan version works out, I am so curious about that! Citric acid can often be found with the canning supplies. Is it alright to go with the slightly lower fat content whipping cream, or will the caramel suffer for that? I’m making it today as holiday treats for friends. So with these, you’re kind of starting off making your own corn syrup. Add both, the pod and the scraped paste to the cream. If you want to make a firmer caramel, you definitely need to heat it to a higher temperature. I can finally make caramel without GMO corn syrup! coconut oil, melted, plus more for cutting caramels 1-16 oz. Thank you! This has been the method handed down through my family for generations. Wanted to point out a typo–shouldn’t it be heated to 250 degrees, not 350? Organic Caramel Apples Recipe – Organic, Grain-Free, Gluten … – Caramel apples made with organic whole cane sugar, butter, maple syrup and cream. 1. BUT once cooled, the caramels were very soft and did not hold together. It was seriously amazing! Raise the heat to medium-high and bring the syrup to a boil, whisking until bubbles begin to form, then stop stirring. Since ball stages depend on temp I will adjust for altitude. It is still brutally hot. (like orange?) Corn Syrup-Free, might I add… I’m not one for being the most healthy. I know this is a soft chewy caramel but if I wanted it harder will the temperature need to be higher than 350? Sure I’m a recipe developer who develops custom recipes for companies, writes for food magazines and teaches cooking classes, but am I a CHEF? To me, being a chef is not about the certificate (although I did go to culinary school) or which restaurant you work in. I have made these caramels countless times, and many readers have made them sucessfully as well. Sweet, crunchy caramel corn--you can make it easily, without using corn syrup! Thank you for show much for sharing the yield on this. I cooked the middle step on the lower end of medium high so it took forever but they didn’t burn. Chill in fridge 30-60 minutes or until set. 1/8 tsp salt I then tried to use maple syrup, but that batch burned early on in the cooking process. Know that if you want to wait for 250+* it will spike quickly once it does go past 250* so don’t go anywhere! Good thing I bought a quart of cream! Caramels has always been one of my absolutely favorite candies. Most homemade caramel recipes call for corn syrup, and they are a lot easier to make, but I was up for the challenge. BTW, my 12 year old daughter used this recipe last Christmas to make for her friends. This is exactly what I was looking for, thank you for taking the time to figure this out. It’s delicious and very easy to follow. Caramel is so finicky and I think the texture of the creme fraiche would affect it. Do you know why this would happen? I live in Irvine, CA. Corn Syrup-Free, might I add… I’m not one for being the most healthy. coarse sea salt 350 grams/ ¾ cup evaporated cane juice / sugar 6 oz / ¾ cup water INSTRUCTIONS 1. The truth is, this dedicated caramel post was never supposed to happen. The mixture of 1 cup water, 2 cups sugar, 1/2 tsp cream of tartar burns at 300 degrees F. This happens every time. Vegan- Corn Syrup Free MAKES 64 CARAMELS INGREDIENTS 2 tbsp. If sugar crystals appear above the surface of the syrup, wipe down the sides of the pot with a damp pastry brush. They don’t taste burned, though! I appreciate the thorough instructions. This corn-syrup-free candy delicious and fun! watched it very carefully. ), then I want to be well versed in all things food. Added cardamom and pistachios to the end of the second batch and they were even more amazing. I was starting to second guess my own recipe after a few readers had some trouble with it! Things that can make the bottom of the pot high enough to burn your caramel are the thickness of the metal.The type of metal. But I had the time and they turned out very nicely. Cook without stirring until it reaches 240 degrees F (soft ball stage). Any suggestions for types and quantities? I have never tried adding preserves so I’m not entirely sure, since caramels are so finicky, I’m always scared to play around too much. I am so excited to announce that my mom and I made these today and they turned out absolutely perfect! This recipe is how to make caramels that are soft, chewy and perfectly melt away in your mouth. ✔️ Made cauliflower everything (rice, couscous, buns, pizza crust, nachos chips). Caramels will keep at room temperature for up to 2 weeks. And I do. I do think that for apples it needs to be a little thicker though, kind of “milkier”, should I increase the amount of cream, butter or maybe reduce a little the water of the first step? - Libations Guild. So I stopped at 340. It seemed to inhibit the crystallization the same, as it was the same as the other batches I had made with cream of tartar. I have made several very successful batches of caramel without using the thermometer. I didn’t read every comment, so maybe someone said this already. This homemade caramel candy is so delicious and you'll be surprised at how easy they really are to make! This caramel is different from other caramels because it is not made with corn syrup. IF your caramel is burning at 300 degrees, it might be worth considering that the pot is not at 300 degrees, just the mixture. Corn Syrup-Free, might I add… I’m not one for being the most healthy. Wrap in precut wax paper and store in fridge. I tried this recipe and followed directions carefully. Cook Time 1 hour. And I do. The secret ingredient in these soft caramels is coconut nectar, which inhibits the sugar from re-crystalizing before we want it to, without using corn syrup or glucose syrup. have you ever added flavor essence to any batches? Thought you should know, whole thing in the trash. I’m not sure if it would work for caramel, but it’s viable for homemade play dough! Hi Joan, I haven’t really played around with this recipe too much so I can’t recommend based on experience. It’s a slow process. I know that some people just omit corn syrup, but I don't feel confident that I could execute that and have the caramels NOT crystallize after some storage. Stoves differ, but patience is the only key. Also, when I tip the hot syrup toward the thermometer I get a better reading, which I wasn’t doing before. Jan 2, 2016 - Today’s new candy for VeganMoFo is Vegan Salted Caramels. Sometimes we can’t point out the exact factor that causes a recipe flop. I have never experimented with that, so my guess is as good as yours :). Thanks for working the bugs out so we don’t have to. Thanks for sharing this recipe, as was looking for one without the corn syrup and yours is fantastic!!! it’s definitely an intimidating process, much more so than if you were using corn syrup (because in essence, you are making your own). So when I thought about my foodie resolutions this year, I decided that I have to try everything at least once. ✔️ Bake with kataifi. Perfect every time. I have to hand it all to my dear foodie friend Melinda Strauss of kitchen-tested, the caramel queen! fleur de sel, for finishing (I prefer this brand). Once mixture begins to boil, add candy thermometer. Great recipe.Made a few changes – used lemon juice instead what do you think? 1 cup light corn syrup. But I did follow this to a T, having never made a successful batch of caramel in my life. It stayed very soft quite a while (a little too runny for dipping caramel apples), but eventually thickened to a nicer consistency at room temperature. Lift the caramels out of the dish using the parchment paper and sprinkle with fleur de sel. 4. Sometimes it takes several tries until you get it right. The only way to know for sure is to try! After removing from heat, stir in a dash each of cinnamon, ground nutmeg, and ground cloves, and 1 1/2 cups chopped toasted walnuts.Pour and let cool. Modernizing traditional food, one dish at a time. Besides that, I do have a couple questions. Course Dessert Prep Time 5 minutes. What did I do wrong? You are welcome to try! I have nevermade candy or carmels so this danger wasnt in forefront of my mind and should have been.OUCH. Pour the caramel into the parchment-lined dish and knock the pan against the counter to remove air bubbles. can I use brown sugar? Ingredients: 2.5 cups of coconut cream. Whether you're lactose-intolerant, allergic to milk, or going vegan, this is the sauce that will keep your sweet tooth satisfied without breaking your diet. I tried this recipe over the weekend. I used room temp. That’s what I was afraid of. We are serious caramel corn fanatics around here. Being a chef means food is your passion, and you are constantly striving to keep with the times and get better at what you do. The temperature must be precise in order for the caramel to set up correctly. I made a batch of there over the weekend. Loved that they didn’t have corn syrup in them. I have made this recipe substituting citric acid crystals for cream of tartar. and i … Corn Syrup-Free, might I add… I’m not one for being the most healthy. 1/3 cup heavy cream, room temperature Mm delicious, this turned out just right. Oh, DON’T be sorry. Pour onto parchment paper-lined 8×8 pan (or your choice, depending how thick you want your caramels to be). Let me know if you try! Or around the sides of the pot? #thirdtimesacharm. I made these twice now. I know I’ve already posted a comment thanking you for this recipe, but wanted to say again how grateful I am for this recipe. Brown sugar makes an excellent caramel in recipes without corn syrup. Spray the parchment and the sides of the dish with nonstick spray. Sent by Eli-el Editor: Corn syrup is an invert sugar, which helps keep sugar from crystallizing in soft caramels. Would I be able to substitute creme fraiche for the heavy cream, or would you lose the chemical properties of using a liquid cream? BTW, you can skip the chocolate altogether and just eat the caramels if you prefer as the original recipe that inspired me . ✔️ Used fondant for the first time Followed the recipe to a T. They are too soft – like they didn’t set up enough. When the syrup reaches 350 degrees F and is a medium-dark amber color, remove it immediately from the heat and add in the heavy cream and butter. Also, you can’t rush the process. I followed the instructions for the last cooking step and took it off the heat when it reached 248 degrees, however, the caramels never really set up properly. I know that once happened to me too when I made them and I just kept them in the freezer to hold their shape. Next time I am thinking of adding instant coffee powder at the end as I love the flavor .Do you think it would be OK?Thanks a million . If food is my passion (it is! I have made these caramels with a 1100 watt microwave without problem. Stir until the sugar is evenly … You should drip enough to make a large marble. As always, they're made just right with Earth Balance. or maybe even less water at the beginning with the sugar? We get a nice firmness at about 230°. If I could make it work, I'd love to not use corn syrup anymore, but I'm also not willing to give up quality. Thanks for sharing Tori, I am so happy to hear that! It worked perfectly. I didn’t have a candy thermometer so I used one for meat instead and it was fine. Now for 2016, some of my foodie resolutions included: ✔️ Learn to smoke meats Made these last night. I also found not to substitute a 1:1 ratio of table salt for the crushed sea salt as it became slightly too salty. I think adding a bit more butter might help. Hey Mags, to be honest, this blog post was my first try at caramels (and took me three tries to perfect it!) Whisk continuously until the sugar dissolves completely and the syrup is clear, around 5-8 minutes. Real real bad! Try making it without a thermometer and just watch for the color to be medium-dark amber before removing from heat to add cream and butter. 159. Thanks for sharing. Delicious and perfect results. Dec 19, 2017 - These smooth coconut milk caramels are free of major food allergies (gluten, dairy, eggs, corn). 3 tbsp unsalted butter, room temperature Putting them in the freezer is a great idea. I’m so happy to hear that! I’m so grateful to have this recipe and I’m quite sure the fault was mine. I know that it got to the right temperature, because I used a candy thermometer. I did this and they turned out perfect. I used heavy cream that I separated from milk I pasteurized and the separated with my cream separator. Thank you so much for this recipe!! I am very greatfull. However we are at high altitude, 5600 ft, which makes a difference in candy making for us. I’m so happy they worked out for you! In a large heavy pan, combine the sugar, corn syrup, margarine and 1/2 cup soy creamer. I mean, I try my best to maintain a reasonably sensible diet but there are days where all I want to eat are potato chips and beer. Thanks for a great recipe! and I don’t feel qualified enough to answer your question. Cut into desired shape with a sharp knife. Could not let it get up beyond 200 degrees as it was already scorched even with periodic swirling and lowering the temperature.. Horrible, bitter. I have made this three times and it is the best caramel I have ever eaten. will a meat thermometer work? Copyright © 2020 Busy in Brooklyn - WordPress Theme : By. It adds great texture and amazing coffee flavor. 3. I hate using any ingredients of questionable quality and love that there isn’t any yucky corn syrup in this recipe. Can I make these caramel without cream of tartar? It’s too thick for sauce, but too soft to wrap individually. Continue cooking the sugar without stirring, brushing down the sides of pot if crystals form. I kept tasting throughout by dropping some mixture in ice water to see if I was burning it. Good luck! Bring to a boil over medium low heat. It’s not made in the oven, you need to do it on the stovetop. I would love to make this adding flavors. Every time someone comments that they’ve had a fail, I second guess my recipe, until messages like these come along and I know I’m not crazy!! Thank you! Just go slow and don’t rush things and you should be ok! speculoos toffee party mix. Leave alone without stirring until it reaches between the soft and hard ball stages (250-275* F). The whole batch of cream had clotted to a spreadable cheese consistency. ✔️ Created my own blend of dukkah And for those who asked. Rich, smooth, and sweet with a hint of savory, this creamy caramel sauce is the perfect topping for dairy-free desserts. Where do you live? Bring the mixture to a boil and continue to cook, stirring constantly until a candy thermometer reads 235 degrees F, the soft-ball … adapted from kitchen-tested, 2 cups sugar Heat the cream and let the cream get infused with the flavors of the vanilla pod. I haven’t made these yet, but I’m super excited to try. My caramel didn’t set up properly. I’ve made all sorts of candy before so I was faily certain I could make this one. How the bottom is formed. So, what exactly is this Vegan Caramel Sauce made up of? Exactly the recipe I’d been searching for – thank you! Oh gosh Lisa, I’m so sorry this recipe didn’t work for you! Hi, follow up! Step two did take nearly an hour, though. I did it on an induction stove so it was very easy to control the temperature.