Vegan Caramels

"Ok. Mean girl Hannah for a second. I often see recipes online for candy and immediately cringe. Most of the people posting them have no idea why an ingredient is in something, have the wrong ingredients all together, don’t reference temperatures for cooking (boiling for about 5 minutes DOES NOT CUT IT WITH CANDY), and have no idea how to store finished products. Caramel has to be cooked to a certain temperature. Toffee doesn’t go in the fridge or freezer. Cordial cherries should not be made with powdered sugar. You don’t make peanut brittle in the microwave. If you want to break the rules and create fantastic new things, you have to know the rules first. Like if you don’t put certain syrups in caramel, you will have a sandy mess of wet sugar, days-weeks after cooking. It’s called “sugar graining.” There is also “protein graining” when you heat the crap out of your milk to fast. I know how to make f’ing delicious caramel because I know why ingredients react the way they do. There are different types of sugars, syrups, fats, and proteins. It’s literally chemistry. So when I post a vegan caramel recipe, you know it’s going to work. It’s going to be good. I didn’t luck into the recipe- I built it one component at a time. You can trust it."
-- @onesweeetmama
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  • Recipe Card
Prep time 15mins
Cook time 35mins
Serves or Makes: 50

Recipe Card


  • 30 gram Water
  • 155 gram Full fat coconut milk, canned
  • 175 gram Sweetened Condensed Coconut Milk
  • 200 gram Dark brown coconut sugar
  • 100 gram Coconut oil, solid
  • 300 gram Brown rice syrup
  • 3 gram Salt
  • 3 gram Sunflower lecithin


  • Step 1

    Combine all ingredients in a thick bottomed, heavy duty pan.

  • Step 2

    Cook over medium-high heat until boiling,then turn heat to high.

  • Step 3

    Cook until temperature reaches 244F.

  • Step 4

    Pour out on greased sheet pan. Cool.

  • Step 5

    Cover in airtight container once cooled.

  • Step 6

    Cut and wrap, or cut and enjoy!