I baked this Vegan Caramel Candies for my book club last week. The caramel stayed chewy and buttery, and my mom loved them.
Easy and Chewy Vegan Caramel Candies
This vegan caramel candies recipe features a delicious blend of coconut milk, maple syrup, and brown sugar, simmered to perfection until it reaches a chewy consistency. The process takes about 30 minutes, and the candies can be cut into squares for easy sharing.
Ingredients
- 1 cup full-fat coconut milk
- 1 cup maple syrup
- 1 cup brown sugar, packed
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Cooking spray or parchment paper for lining
Instructions
- Prepare the Pan: Line an 8-inch square baking dish with parchment paper and lightly coat it with cooking spray to prevent sticking.
- Combine Ingredients: In a saucepan over medium heat, combine the coconut milk, maple syrup, brown sugar, coconut oil, and salt. Stir continuously until the mixture starts to boil.
- Simmer the Mixture: Reduce the heat to low and let the mixture simmer for about 15-20 minutes, stirring occasionally, until it thickens and reaches a soft ball stage (around 240°F or 115°C on a candy thermometer).
- Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract until well combined.
- Pour into Pan: Pour the caramel mixture into the prepared baking dish and spread evenly. Let it cool at room temperature for about an hour, then refrigerate for at least 2 hours to firm up.
- Cut and Store: Once firm, lift the caramel out of the pan using the parchment paper, and cut into squares. Store in an airtight container at room temperature or in the fridge.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 16 candies
- Calories: 80kcal
- Fat: 4g
- Protein: 0g
- Carbohydrates: 11g
I store the candies in an airtight container at room temperature for up to two weeks. The stay chewy, and I let them come to room temperature before serving.
