- 200ml Coconut MilkIn a tin
- 300g Caster Sugar
- 100g Vegan butter
It’s been a while but I think it’s about time for a recipe don’t you? The other day I decided that I needed a Twix so I thought I’d make the biggest vegan Twix you’ve ever seen. Before I was vegan I wouldn’t bother making my own caramel but instead I’d opt for a ready made tin. I haven’t found an affordable ready made vegan caramel yet but I have found a great way to make it. This caramel is only three ingredients and is perfect for using as layers in traybakes or filling chocolates with. I have even used it for vegan cornflake cakes before!
This caramel would go great on my Cadbury Caramel Scottish fingers!
Scoop the cream off the top of your tin of coconut milk. It will help to leave the tin in the fridge overnight. You can mix a drop of vanilla extract into the measured out cream if you wish.
Put the sugar in a large, heavy based pan and heat on a medium heat until it has all melted and is a dark golden colour. Do not stir at this point.
Take the sugar off the heat and slowly stir in the coconut cream then the butter.
Return to the heat and use a sugar thermometer to heat to 118°c and take off the heat. Wait until cooled slightly to use.