Help with vegan caramels
I am trying to make a vegan caramel with 3 ingredients: coconut cream (not coconut milk), brown rice syrup and evaporated cane juice. does anyone know what the ratios should be for these ingredients? i want to do the dry method - take the rice syrup and sugar up to about 293-300F, add the coconut cream and cook to about 250-255F. any thoughts on if this might work?
i've been testing vegan caramels with mimiccreme, earth balance, corn syrup, brown rice syrup, etc. and i want a more simple recipe.
generally, I use a 2 to 1 ratio between sweeteners, "cream" and "fat" not matter what the recipe. So, for vegan caramel, if I use 2 pounds of coconut cream (I recommend choosing one without pulp for a creamier caramel) then I add 4 cups of mimicream, 4 pounds of brown sugar, and 4 cups sweetener (it really doesn't matter what kind except that agave is way sweeter than the others...use the sweetener to taste essentially). Dump it all in a pot and stir constantly until it's at a full boil then stir frequently until it register about 246 (248 is usually the magic # but I've found that cooking it just under 248 creates a softer, nicer caramel). Hope this helps.
here's a modified recipe from the new vegan table (i use organic corn syrup instead of agave). this recipe works like a charm - no crystallization, not too soft. i'm really happy with it!
1 c mimiccreme (recipe says you can use coconut milk instead)
5 T earth balance
2 tsp sea salt
1 1/2 c organic evaporated cane juice
1/4 c organic corn syrup
1/4 c water
line bottom and sides of an 8x8 metal pan with parchment paper.
in a small saucepan, combine mimiccreme, earth balance and 2 t. sea salt. bring to a boil, remove from heat and set aside.
in a large heavy bottomed saucepane, combine sugar, corn syrup and water over moderately high heat. bring to a boil and let cook, without stirring until sugar begins to turn a golden brown, 248F on a candy thermometer. Carefully pour in the cream mixture and simmer, stir a couple of times. when the temperature reaches 248F, remove pan from heat and pour into the parchment lined baking sheet. sprinkle with more sea salt.
** i cooked this recipe to 250 and it was borderline too firm. next time i will go to just under 250F. i'm also going to try coconut milk to see if i can find an alternative peanut-free recipe.
Thanks to all those who have been replying. This has been a test of my patience! I have a recipe that I will post that seems to be the one that works the best. I tried the 3-ingredient ones and all were a flop. When I used agave syrup or brown rice syrup instead of corn syrup, they were either too soft at room temperature, burned above 250F (agave syrup) or were too hard when cooked just above 250F (brown rice syrup). Turns out, I read that agave syrup is not ideal for candy making.
This is a link to the recipe I like (for some reason, I can't actually find the recipe anymore, just the comments - but I'm linking it anyway):
I will type up the actual recipe and post it on here in case the above link doesn't work.
I am going to substitute organic corn syrup for the agave syrup and I think I will have the perfect caramel recipe. Organic corn syrup is vegan, non GMO and has no HFCS so I can be happy with it.
wholesome sweeteners is the only brand i'm away of. i buy a case of 3 from my local health food store, they sell it to me for wholesale plus a 10% markup so it saves a little money.
i have found a recipe i like even better than the one i posted below. it is super soft, may need to be heated a little higher than 250F. i use coconut milk (see the notes on the linked page because brand DOES matter), coconut oil instead of earth balance and the rest is the same (evap. cane juice for sugar and org. corn syrup in place of conventional).
i will say that 2/3 c coconut oil might make them a little too soft so next batch i make, i'm going to keep everything the same except reduce coconut oil to 1/2 c. otherwise, the recipe is amazing!!
Yes, I actually meant to say - I use coconut oil too, though my "recipe" (I actually have a few different methods I use and the proportions are all in my head) is a little different from the one you've posted. I love making caramels because there are so many variables you can play with and so many really varied results that are (almost) always awesome. :)
I've bought the Wholesome organic corn syrup occasionally, but the price is prohibitive for me, and before I knew it existed I had already been experimenting with different sweeteners to avoid the typical GMO stuff, so I've stuck more with that route. But I do appreciate that it's available!
Based on this recipe (http://dicedtomato.blogspot.com/2010/... ),
I would say 2.5-3 cups of coconut cream to 2 cups of evap cane juice to 1 cup of syrup.
I think the coconut cream is replacing both the coconut milk and the margarine in that recipe and you want to keep the proportion of liquid the same. I am not an experienced candy maker, but there are some temperatures listed in that recipe too.
Let us know how it turns out!
I'm curious to hear what recipe you end up with. I'm not vegan but I bake for a vegan friend from time to time.
I would guess that you need a small amount of the coconut cream relative to the other two ingredients. Maybe 1/2c each of rice syrup and cane juice, and 1/4 cup coconut cream for a test batch?