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? I used to love a Twix but then I went vegan and as you can imagine, vegan Twixs are not readily available to just pop to the shop and buy! The other day I really fancied a twix so I decided to try and make one. Not content with a regular size Twix, I wanted to make the biggest Twix ever. 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!
Please be very careful when making any caramel as melted sugar is very, very hot and can burn you very easily. This isn’t a recipe to make with young children!
This caramel would go great on my Cadbury Caramel Scottish fingers!
This recipe is adapted from a Cupcake Jemma recipe which I have made vegan.
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.