Dairy/Casein-Free Chewy Caramels

By west757

Ingredients

• 1 cup Earth Balance Vegan Buttery Spread
• 2 1/4 cups packed Brown Sugar
• 2 cups MimicCreme Unsweetened Vegan Cream (or use So Delicious Coconut Milk if tree nuts are on your no-no list)
• 1/2 cup Honey
• 1/2 cup Lyle’s Golden Syrup
• 1 tsp. Pure Vanilla

Details

Adapted from adventuresofaglutenfreemom.com

Preparation

Step 1

Line an 8x8x2-inch or 9x9x2-inch cake pan with foil, extending foil over edges of pan.

Generously butter the foil. If desired, sprinkle walnuts over bottom of pan. Set pan aside.
In a 3-quart heavy saucepan, melt Earth Balance over low heat.

Add the brown sugar, MimicCreme (or So Delicious Coconut Milk), honey and Lyle’s Golden syrup; mix well.

Cook and stir over medium-high heat until mixture boils.

Clip a candy thermometer to the side of the pan (I picked up a new digital candy thermometer at Williams Sonoma and I have to say, it is much better than a traditional candy thermometer…I’ve always had a hard time reading those things!).
Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until the thermometer registers 248°F, firm-ball stage (this took about 1 hour to 1 hour 15 minutes for me to achieve).  **Adjust heat as necessary to maintain a steady boil and watch temperature carefully during the last 10 to 15 minutes of cooking as temperature can increase quickly at the end.

Remove saucepan from heat; remove thermometer.
Stir in vanilla.

Quickly pour mixture into prepared pan.

Let stand about 2 hours or until firm. When firm, use foil to lift it out of pan.

Use a buttered knife to cut into 1-inch squares.

Wrap each piece in waxed paper or plastic wrap.

Store at room temperature.