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Vegan Coconut Caramel

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"I use this caramel for making diary-free Twix® bars! It has a delicious caramel flavor, and is just as yummy as all those non-vegan alternatives out there. In fact, I'm not vegan, and I prefer it! You could make it a little harder to make caramel candies, or a little runnier for dipping caramel apples."
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Ingredients

20 m servings 125
Original recipe yields 8 servings (0 cup caramel)

Directions

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  1. Combine coconut milk, brown sugar, 2 tablespoons plus 2 teaspoons margarine, and vanilla extract in a saucepan. Heat on low, watching carefully and stirring occasionally, until mixture registers 236 degrees F (113 degrees C) on an instant-read or candy thermometer. Remove from heat. Mix in any grease that separated from the mixture, or carefully pour it off.

Footnotes

  • Cook's Notes:
  • For homemade Twix® bars, drizzle caramel over the cookie of your choice, then coat with melted chocolate. For caramel apples, carefully caramel spoon over apples. For caramel candies, oil a 9-inch baking dish and dust with powdered sugar. A tiny muffin tin would also work. Pour in caramel and let cool. Sprinkle with chocolate chips or toffee pieces for an extra treat!
  • If you want a harder caramel, continue to heat until soft ball stage is reached (240 degrees F (115 degrees C)). For a dippable caramel, add a splash of soy milk after cooking.

Nutrition Facts


Per Serving: 125 calories; 9.7 9.9 0.6 0 43 Full nutrition

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