Sunday, November 11, 2012

#Dairyfree #Vegan Caramels for #SundaySupper

This week the them for #SundaySupper is Holiday Gifts from the Kitchen.  Yes, can you believe that it already this time a year again.  What happened to the time?!  Is this not a fantastic theme, just at the right time?  The host of today's fantastic event is Susan the person blogging as the The Wimpy Vegetarian.  

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.
Copyright Galactodpx 2012

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...
copyright galactopdx 2012

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 :)
copyright galactopdx 2012

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.

copyright galactopdx 2012

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

Condiments / Ingredients

Soup and Snacks



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