Vegan Sweetie caramel (100 pieces)
1 cup vegan margarine (watch out for whey! You can add a pinch of salt if it’s salt free)
2 cups sugar (sucanat is good)
2 cups soy/almond or rice milk (try vanilla or chocolate)
1 cup corn syrup (dark or light)
1 tsp vanilla
Grease and line with parchment a 8 inch x 8 inch baking pan.
Place all ingredients except vanilla in a large saucepan .
Bring ingredients to a heavy simmer whisking relatively often.
Simmer on medium heat while stirring/whisking until caramel reaches 245 degrees F.
Remove from heat and stir in your vanilla. Pour into prepared baking pan.
Allow to cool completely. Slice into strips with a knife then shop into pieces or snip with kitchen shears. Wrap individually with waxed paper. If you don’t separate them, they WILL stick together. They tend to stick to the parchment paper and anything they get left on too, you can stick them in the freezer for a while and peel it off if it gives you problems.
If you want a sauce instead of a chewy caramel then allow the caramel to reach 230 F, then pour into a glass jar or reheat-able container. Delicious over ice”cream”, popcorn, or almost anyone !!