I’m such a fool sometimes.
I made these dairy-free treats for some very special people that I am grateful to have in my life. They’re the kind of people that make you laugh so hard you find yourself unable to catch your breath. They’re the kind of people that you miss the moment they walk out the door. Hopefully they’re also the kind of people that eat caramels, because I didn’t ask before I mailed these tiny bits of awesome their way.
Vanilla Caramels with Sea Salt (or without sea salt, it’s totally up to you)
Ingredients from The Glad Cow Cookbook
Makes 100 caramels
You’ll need a candy thermometer, a large pot (around 4 quarts) and a 8×8 square pan.
- 1 cup Earth Balance
- 2 cups vegan granulated sugar
- 2 cups plain soy milk
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
Making caramels requires a bit of patience. It’s worth it, I promise.
Grease your square pan with Earth Balance and line with parchment paper. Set aside.
Combine all ingredients except for the vanilla into a large pot (around 4 quarts)
Set heat to medium-high and bring to a boil, stirring constantly. Don’t let it boil too quickly. It should take around 10 minutes.
As soon as the liquid begins to boil, turn down to low-medium heat and clip on your candy thermometer. Allow the liquid to bubble, stirring occasionally, until it reaches 250 degrees (firm ball stage).
This should take around 35-40 minutes. If it hasn’t reached 250 after 40 minutes, increase the heat gradually until it reaches the desired temperature.
Once it hits 250, remove from the stove, stir in the vanilla and pour into the 8×8 pan. Don’t scrape the sides of the pot, just let whatever caramel remains there to stay.
Allow your caramel to cool to room temperature. It’s best to place the pan on a wire rack to speed up the process.
Once cool, remove the parchment and caramel from the pan. Cover a sharp knife with Earth Balance and slice your caramel into pieces.
If you choose to use sea salt, now’s the time to salt your caramels. You can use any kind that you’d like.
This day, I chose to use Himalayan pink salt…
and some coarse sea salt from Trader Joe’s.
Special people deserve a salt-shaped heart, don’t you think?
The sweet and the salty together make my mouth so very happy. Wrap your caramels in some wax paper and you’re ready to go!
Keep an eye on the remaining salt, or this might happen
Can you see what he’s sitting on?
I promise I didn’t use that salt. But I did let him sit on it for as long as he wanted. In return, he let me use his tummy as a pillow while I watched The Office.