This vegan caramel is so delicious! It is creamy, silky and super indulgent! It uses coconut oil and coconut milk that gives it a beautiful subtle coconut flavor. If can also be used with other vegan milk alternatives if you don’t want the subtle coconut flavor.
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I have played around with making a dairy free and therefore vegan caramel for years. I have had some batches taste yummy but the texture wasn’t prefect but this recipe is perfect! Creamy, silky and buttery like a good caramel should be.
This caramel can be used in ice cream sauces, on caramel apples, in homemade caramels, pralines and candy bars, toffees and anything you you can think of.
What you need to make this vegan caramel: (printable recipe card is below)
Makes roughly 1 and 1/2 pounds caramel
- 1/4 cup coconut oil or dairy free butter alternative
- 1 1/2 cup sugar
- 1/2 cup corn syrup
- 1 cup coconut cream or coconut milk or dairy free milk of choice
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Add coconut oil, sugar and corn syrup to a heavy bottomed pan. (a heavy bottomed pan helps regulate the heat more so it doesn’t burn)
- Stir until coconut oil melts and the sugar and corn syrup start to melt too.
- Whisk in coconut cream and salt and bring to a boil.
- Place a candy thermometer on the side of the pot to check for the temperature, it is wise to also have a glass of ice water next to the pot and check the caramel’s candy stage by spooning a little out and into the ice water. Feel with your hands to see what the texture is. I usually will eat the candy I test to check for the right texture and chew so it’s not too tough on my teeth. The ice water test is more accurate than the thermometer so always do it. I will even forego the thermometer all together because the ice water test works so well.
- Once at desired stage, add vanilla and stir then remove from heat.
- If you have cooked the mixture a little too much then add a little more coconut milk and stir, then re-test your caramels stage in the ice water again.
- Pour out caramel onto a parchment paper lined cookie sheet and let it cool before cutting it.
- If you are dipping caramel apples in it, it’s best to dip right after you pull the caramel off the stove and just after the boiling stops.
You can read all about making caramel apples in my how to make caramel apples post HERE.
Here are a few other vegan treats you may also enjoy:
Vegan Marshmallow Creme
Vegan Chocolate Birthday Cake
Vegan French Macaron Cookies
Vegan Caramel
Ingredients
- 1/4 cup coconut oil
- 1 1/2 cup sugar
- 1/2 cup corn syrup
- 1 cup coconut cream or coconut milk
- 1/2 teaspoon salt
- 1 teaspoon vanilla
Instructions
- Add coconut oil, sugar and corn syrup to a heavy bottomed pan. (a heavy bottomed pan helps regulate the heat more so it doesn’t burn)
- Stir until coconut oil melts and the sugar and corn syrup start to melt too.
- Whisk in coconut cream and salt and bring to a boil.
- Place a candy thermometer on the side of the pot to check for the temperature, it is wise to also have a glass of ice water next to the pot and check the caramel’s candy stage by spooning a little out and into the ice water. Feel with your hands to see what the texture is. I usually will eat the candy I test to check for the right texture and chew so it’s not too tough on my teeth. The ice water test is more accurate than the thermometer so always do it. I will even forego the thermometer all together because the ice water test works so well.
- Once at desired stage, add vanilla and stir then remove from heat.
- If you have cooked the mixture a little too much then add a little more coconut milk and stir, then re-test your caramels stage in the ice water again.
- Pour out caramel onto a parchment paper lined cookie sheet and let it cool before cutting it.
- If you are dipping caramel apples in it, it’s best to dip right after you pull the caramel off the stove and just after the boiling stops.
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