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Vegan Caramel

Vegan Caramel

Ingredients

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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!

Vegan caramel cornflake cakes

 

This caramel would go great on my Cadbury Caramel Scottish fingers!

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Step 1
Mark as Complete

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.

Step 2
Mark as Complete

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.

Step 3
Mark as Complete

Take the sugar off the heat and slowly stir in the coconut cream then the butter.

Step 4
Mark as Complete

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.

Chocolate, Orange and Cranberry Vegan Tiffin Easter
previous
Chocolate, Orange and Cranberry Vegan Tiffin with Whitworths
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Ingredients

200ml Coconut Milk In a tin
300g Caster Sugar
100g Vegan butter
Chocolate, Orange and Cranberry Vegan Tiffin Easter
previous
Chocolate, Orange and Cranberry Vegan Tiffin with Whitworths

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