Let’s just pretend this craving came from all the recent blog posts in my inbox that feature yummy cookie and candy recipes (and not because I was raised on certain red and green cookie platters this time of year).
Remember Kyle from South Park?
But, let’s get back to the matter at hand. You know what was the best part of those platters?
Those candies are not to be messed with–I certainly don’t want them in my cupboard on any old day.
But once on Shabbos? Live a little.
I’m pretty confident these parve caramel candies will stand up in a taste test to the buttery ones any day.
Not that I would know.
HOMEMADE SEA SALT CARAMELS
(This recipe comes from the Caramel Apple recipe on Peas & Thank You. I’ve made the apples, and they’re awesome. The recipe works just as well for candies.)
1/3 cup non-dairy or organic milk (I used coconut milk)
1/4 cup sugar
2 T vegan margarine (i.e. Earth Balance)
2/3 cup brown sugar
1/3 cup agave, maple syrup or corn syrup
dash of sea salt
1/4 t vanilla extract
In a saucepan, combine milk and organic sugar and bring to a boil over medium heat, stirring constantly. When the mixture starts to boil, lower the heat, remove a little and stir in the corn starch. Add that mixture back to your pot and return to a boil. Once it thickens, remove the milk and set aside–this is the vegan equivalent of sweetened condensed milk.
Now use the same pan to combine margarine, brown sugar, syrup and salt. Bring this mixture to a low boil over medium heat, stirring constantly. Add in your condensed milk and continue to stir and boil.
Boil the mixture, always stirring for approximately 9-11 minutes. You’ll need a candy thermometer to determine when the caramel reaches 235 degrees F. Any lower and the caramel will be sauce. If you let it get hotter, it will become crunchy. Stir in your vanilla at this stage.
Add your mixture to a shallow pan, lined with wax paper and place in the fridge for at least an hour. Once the caramel is solid, cut it into squares and wrap in individual wax papers.