Super Yummy Vegan Caramels

Super Yummy Vegan Caramels
Prep Time : 5 minutes  |  Cook Time : 35 - 40 minutes  |  Servings : Approximately 50 pieces

Chef's note: A candy thermometer is helpful for this recipe. 

Variation: In the last step, add 2 tablespoons of raw cocoa powder with the vanilla for a subtle chocolate undertone in your caramels.  Feel free to also add chopped pecan, cashew, peanut or walnut pieces in the last step, after removing from heat. 

*It would be fun to try this recipe with almond, cashew or hemp milk.  If you try it, let us know how it turns out!


1 cup margarine(We use Earth Balance sticks)
2 cups organic turbinado sugar
2 cups soy milk or rice milk*
1 cup light corn syrup(We have heard you can use honey instead but have not tried it)
3 teaspoons vanilla
Note: Add 1 teaspoon sea salt if using unsalted margarine


1) Line an 8 inch x 8 inch baking pan with parchment paper. (For thinner caramels that are easier to cut, use an 8. 5 x 11 inch baking pan). 

2) Add all ingredients except vanilla (and optional raw cocoa powder) to a large pot. Make sure you have room to stir without the liquid splashing over the top of the pot

3) Cook over medium heat and bring ingredients to a boil, stirring frequently. You will need to cook the mixture down to about of its original volume. It will take about 35 minutes. 

4) Continue to cook over medium heat until candy reaches 245 degrees F. If you do not have a candy thermometer, you can test using a glass of cold water. Drip the mixture from your spoon into the glass of cold water. When the mixture makes a firm ball in the water, your candy is ready. 

5) Remove from heat and allow to cool for 1-2minutes. Stir in vanilla (and optional raw cocoa powder or chopped nuts)and pour into baking pan lined with parchment paper. 

6) Allow to cool completely. Could be 2-3 hours, depending on whether you use the deeper or shallower baking pan

7) Once the caramel has hardened, snip into cubes using kitchen shears or cut with a very sharp knife. Wrap the cubes individually with plastic wrap or place in cute mini cupcake holders if serving that day. 

To make caramel sauce, heat to 230 degrees F and remove from heat. Let mixture stand for 1-2 minutes beforeadding the vanilla (and optional raw cocoa powder). Pour into a glass jar for a rich and creamy dairy-free caramel sauce. Serve immediately or store in the refrigerator once cool. 

To make toffee, heat to 300 degrees F and follow the original instructions. This may be a better choice for anyone who has trouble with very chewy foods

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