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Soft caramels wrapped into parchment in a bowl on a marble countertop
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Soft Homemade Caramels for the Holidays (Dairy-Free)

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4 servings

Ingredients

  • 1 cup vegan butter (Miyokos brand preferred)
  • 1/2 tsp vanilla extract
  • 2 cups coconut sugar
  • 13 1/2 oz coconut cream
  • 18 oz sweetened condensed coconut milk
  • 1/2 cup lightly salted roasted almonds, rough chopped

Instructions

  • To a medium sauce pan, add the butter, vanilla, coconut sugar, coconut cream, and sweetened condensed coconut milk. Place a candy thermometer into the pan and put on medium/medium high heat and cook until the thermometer reads 235 °F-240 °F.
  • While the caramel cooks, chop the almonds and spread evenly in a casserole dish. Once the caramel reaches temperature, pour into the dish overtop the almonds. Cover and place in the fridge overnight until completely cooled.
  • Cut and portion the caramels, shape them quickly by hand and wrap in a small square of wax paper. Since coconut caramels behave differently at room temperature, store in the fridge until ready to serve, otherwise they will lose their shape and texture.