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Help with vegan caramels

generally, I use a 2 to 1 ratio between sweeteners, "cream" and "fat" not matter what the recipe. So, for vegan caramel, if I use 2 pounds of coconut cream (I recommend choosing one without pulp for a creamier caramel) then I add 4 cups of mimicream, 4 pounds of brown sugar, and 4 cups sweetener (it really doesn't matter what kind except that agave is way sweeter than the others...use the sweetener to taste essentially). Dump it all in a pot and stir constantly until it's at a full boil then stir frequently until it register about 246 (248 is usually the magic # but I've found that cooking it just under 248 creates a softer, nicer caramel). Hope this helps.

Oct 08, 2012
saltysister in Home Cooking