Vegan caramel - for Halloween!

Kill and Eagle Scout were the Hardy boys

Kill and I threw a party this weekend and I made some vegan caramel because I love it and it seems impossible to buy. It seems scary to make but it's really not. You could also heat this to 230 degrees Fahrenheit and use it as a sauce or to make caramel popcorn!

Caramel is at right, in my hand. Kill has decimated it.

Vegan Caramel

• 1 cup brown sugar
• 1.5 cups honey or maple syrup
• pinch of salt
• 1 foil pack of Earth Balance margarine (cut into cubes)
• 2 packages of coconut cream (bought this at Sunnyside Market)
• 1 can of coconut milk

Get a loaf pan and put a piece of parchment in the inside to cover all of it's surface. Now, put all ingredients in a pot (I used a big soup pot) then heat it all the way up until the mixture bubbles. You must stir this mixture all of the time. This stirring business will take 30 minutes and it will seem freaky. You'll be like "it's bubbling, oh my gosh" and now it looks like it will overflow! Panic!! Don't panic though! Wait because as long as you stir this soupy mixture, it is going to be just fine. Caramel is the risotto of sweets which means that for a short period you have to give it your full attention but it's totally worth it. I'd also like to experiment with little wrapped pieces that look cute, maybe wrapped in foil or parchment with fabric over top? Christmas stocking idea!
Once your trusty candy thermometer* reaches 248 degrees Fahrenheit it's time to pull the mixture off of the stove and pour it in the loaf pan. Let cool in the fridge for a few hours and then cut some slices off. Mmmm. If you heat the mixture until 260 then it will be harder and at 230 it will remain liquidy.


*I know, not everyone has a candy thermometer, in fact, I went to Safeway to buy one for this specific purpose and it was 13$. Worth it!