Ingredients
- 1 cup Light Coconut Milk, canned
- 1/4 cup {48g} Butter Flavor Spectrum Organics Shortening
- 1/4 teaspoon Salt
- 1/3 cup {112g} Agave Nectar or Pure Maple Syrup
- 2 tablespoons Water
- 1 cup {192g} Sucanat {other dry sweeteners may work}
- 1/2 cup {96g} Granulated Erythritol {or more sucanat}
- 1 teaspoon Vanilla Extract
Preparation
Step 1
Spray a loaf pan with cooking spray and line with parchment paper.
In a microwave-safe container, add coconut milk, shortening and salt. Microwave at 20-second intervals, stirring between each one, until shortening has melted.
In a medium-sized pot {preferably a tall one, but not a wide one} whisk together agave/maple syrup, water, sucanat and erythritol. Add a candy thermometer and place over medium-med-high heat. Do not stir.
When the mixture reaches 250°F {should bubble/froth/rise in height} remove pot from heat and slowly whisk in the coconut milk/shortening mixture.
Return pot to the heat. When mixture returns to 250°, turn off the heat and whisk in the vanilla. Pour into the prepared pan and let sit 3-4 hours.
Give the fudge a stir until the mixture is even. Scoop the fudge onto a sheet of foil or parchment paper and loosely wrap and leave at room temperature. Moisture {a mixture of liquid/sugar} will be removed from the caramel. The next day, change the "wrapping" and scoop the caramel onto a clean sheet of foil/parchment. Feel free to do this step again to remove more liquid.
Scoop the caramel onto the center of a sheet of parchment and fold the sheet in half. Use a cookie sheet to press against the caramel and form a log. Refrigerate overnight.
Slice the log of caramels with a greased knife and wrap individually {I used plastic, you can try wax} I store my caramels in the fridge. This recipe is: no bake, low fat, low sugar, gluten free, vegan!