As you can see in the title, I am bringing Dairyfree, Vegan Caramels. I really like caramel a lot, but have not been able to find caramel that the girls can eat. So this, is the perfect opportunity to give Vegan Caramel's a try. The title should be properly be titled Adventures in Caramel, or Caramel a Family Event because it was quite an adventure to get it right.
I first figured out how to make Vegan Condensed Milk {thank you, VeganWolf} - and it worked out perfect. Yes, it is very yummy - certainly not a low calorie type of food but we are making caramels.
I made the first batch, and used Light Agave Syrup. We brought it to a boil, poured it into the pan and waited for it to set. Well, we are pretty much still waiting and now we have caramel sauce to give {it is rather thick, but not thick enough to cut}. And yes, it is delicious. I added some espresso salt to it for an extra taste. Put on apples - yes, you can eat caramel apples also after the Holidays and our girls never had caramel apples before...
The second batch I made with Karo Corn Syrup - and took the temperature quite a bit higher. We tasted it - yum - and poured it into our pan. This batch did set - but...ahmmmm let me just say that one will need to chisel it out. It tastes like Werther's Originals - now if I can just get it out of the pan...
The third batch finally turned into the soft caramels that I had envisioned. Yes, success!!! The third time was a charm. I added some espresso salt to the top, and after cutting it we rolled it in a little more espresso salt, or cyprus sea salt. Take a look - the entire family helped rolling the caramel. Oh, and just as a word of caution it is Soft Caramel so I will keep mine in the fridge until I give them away. They are really, really good so they certainly will not last a long time :)
Vegan Condensed Milk - recipe by the VeganWolf
*this makes enough for two batches
- 3/4 C Dry Soy Milk Powder {I used "Better than Milk"}
- 3/4 C Water
- 6 Tbl Earth Balance {or another Vegan Margarine}
- 1/2 C Sugar
- Pinch of salt
1. Mix Soy Milk Powder with Water; bring mixture to a boil
2. Melt margarine in a pan. When melted add,
3. sugar stirring it constantly until it begins to melt, then add
4. Soy Milk Mixture {step 1} and a pinch of salt. Stir and bring to a rolling boil. Boil for
about 5 minutes.
Let it cool down and store in fridge {covered}.
Dairyfree Vegan Caramels {Sauce and Soft}
1-1/3 C Vegan Condensed Milk
2 C Sugar
1 C Earth Balance {or another Vegan Margarine}
1/2 tsp Salt
1-1/2 C light Corn Syrup {Karo} for Soft Caramels or Light Agave Syrup for Caramel Sauce
Espresso, or coarse sea salt
1. Add all ingredients to a pan and bring to a boil - Stir mixture CONSTANTLY with a wooden
spoon until the temperature reaches 240 F.
2. Pour mixture into a 9x13" glass dish
3. Drizzle salt over the top once it has set a little - cool down
in the fridge. When cool, either cut to roll soft caramels;
or if you made caramel sauce fill it into little {4 oz.}. We
dipped the soft caramels into a little salt for extra crunch.
Not so much into this recipe - well check out the Holiday Gifts from the Kitchen #SundaySupper team.
Take a look at this amazing selection of breads, drinks, condiments, snacks, and desserts.
Breads / Breakfast
- Pumpkin Biscoff Bread – Dinners, Dishes, and Dessert
- All-in-One Beer Bread Kit – girlichef
- Banana Coconut Coffee Cake with Macadamia Nut Streusel – The Lovely Pantry
- Pancake Mix With Apple Cider Syrup and Candied Walnuts – Tora’s Real Food
- Cranberry Hootycreeks – Baker Street
Condiments / Ingredients
- Apple Butter – Hezzi D’s Books and Cooks
- Cranberry Strawberry Jam – The Meltaways
- Herb Vinegars – Cindy’s Recipes and Writings
- Harissa – The Wimpy Vegetarian
- Homemade Vanilla Extract – Flour on my Face
- Homemade Cherry Extract – Cravings of a Lunatic
- Nutella Powder – I Run For Wine
- Apricot Pineapple Rum Sauce – Vintage Kitchen Notes
- Spiced Cranberry Apricot Almond Chutney – Sue’s Nutrition Buzz
- Pumpkin Butter – Family Foodie
Soup and Snacks
- A Soup For You – Momma’s Meals
- Maple Nut Granola - Girl in the Little Red Kitchen
- Sweet and Spicy Curried Nuts – Soni’s Food for Thought
- Roasted Spiced Nuts – Mrs Mama Hen
- Sweet and Spicy Pecans – Supper For a Steal
- Maple Pumpkin Spice Granola Bars – Cupcakes and Kale Chips
- Orange Spiced Chickpeas – Home Cooking Memories
- Turtle Pretzels – The Messy Baker
Sweets
- Rocky Road Candy – Magnolia Days
- Dairyfree Vegan Caramels – Galactosemia in PDX
- Peanut Butter Cookies in a Jar – Mama’s Blissful Bites
- M&M Cookies in a Jar – Damn Delicious
- Monster Cookie Mix in a Jar – What Smells So Good?
- Chocolate Chip Cookie Biscotti – Meal Planning Magic
- Snickerdoodle Snack Mix – Pippi’s in the Kitchen Again
- Butter and Jam Thumbprint Cookies – Crispy Bits & Burnt Ends
- Peppermint Stick Cookie Truffles - The Weekend Gourmet
- Nutella Truffles – Small Wallet Big Appetite
- Peanut Cajetas (Peanut Fudge) – Basic and Delicious
- Cookie Cutter Fudge – Chocolate Moosey
- Pumpkin Roll – Shockingly Delicious
- Homemade Chocolates – My Trials in the Kitchen
- Hot Chocolate on a Stick – Juanita’s Cocina
- Chocolate Toffee “Crack” – Ruffles and Truffles
- Holiday Tree Cake – Noshing with the Nolands
- Salted Caramel Cookies – Mama Mommy Mom
- Fruit and Nut Cookies – In the Kitchen with Audrey
Drinks
- Applepie Moonshine - My Catholic Kitchen
- Holiday Spiced Mocha - Daily Dish Recipes
- Homemade Peppermint Mocha Mix - In the Kitchen with KP
- Homemade Kahlua - That Skinny Chick Can Bake
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