I am so very happy to say it is FANTASTIC BAKE ALONG time again! After taking last month off due to wrist surgery, this is a real treat!:). I missed getting together and having our virtual Bake Along where we all Bake the same recipe and actually smell and taste the same yummy things. It is such delicious fun!
This month’s star baker is AJ @A Petite Slice of Life . I have been looking forward to when AJ would be the star baker because she is a gluten free – dairy free baker, and I have always wondered about how she changes our recipes to fit her active, healthy life style. Now is our chance!
AJ has chosen Crazy for Caramels as this month’s Bake/Cook. Yum! Yum! Yum! I haven’t made caramels for years now. These are going to be delicious! Why don’t you join along in the fun? Here is how–
AJ’s recipe comes from a book called “Sweet Eats for All” by Allyson Kramer. It focuses on Gluten Free Cooking.
Crazy for Caramels-–
- 1 cup sugar
- 1 cup canned full fat coconut milk
- 1/2 cup light corn syrup or agave
- 1/2 cup non dairy margarine or coconut oil
- 1 tsp vanilla extract
Grease a baking dish or pan. The smaller the base, the thicker your caramel pieces will be. Place sugar, coconut milk and corn syrup into a heavy 2-3quart saucepan. It needs at least 6” of side as the mixture will bubble up. Over medium heat, stirring constantly with a wooden spoon, dissolve the sugar completely. Once dissolved, add the margarine and stir until just boiling. Once the mixture is boiling, stop stirring. Let the mixture continue boiling without stirring until it reaches 245-250F on a candy thermometer or the firm ball stage if using the cold water method (about 15-20 minutes). When the mixture is the right temperature, remove from the heat and immediately stir in the vanilla extract and pour into your prepared dish. Let cool to room temperature and then slip into your fridge for an hour. Just before cutting, pop it into the freezer for a few minutes to make it less sticky to cut. Once firm, cut the caramels into 20 pieces. Wrap the candies in waxed paper and store in the fridge or a cool, dry place for up to a month.
And that’s it! Now it is time to go to the store and gather up my non-dairy items to try my hand at non dairy caramels. I’m excited! I hope the other bakers are too.
Here is a list of bakers who have participated in the past.
- AJ @A Petite Slice of Life
- Tami @Tanglewood Knots
- Tracy @It’s a T-Sweets Day!
- Lucia @Crochet, Knit, and More
- Connie @Connie’s Creations
- Marcia @Una Regiaen Bicicleta
- Rebecca @Twinklehook
- Abbey @Three Cats and a Girl
- Susan @Granny Smith Quilting
- Kathy@Sewing Etc.
- Tina @Kristabella’s Hodgepodge
- Brenna @ Crochet539
- Emma @Emma Crafts Design
- Kate @ Life, Tea,and Everything
Please let me know if you are in for this month’s Bake/Cook! I can’t wait until Saturday:)❤️❤️