Fantastic Bake Along – Crazy Caramels

Wait–Did I say Caramels? Yes, I did! This week I learned to make my first ever batch of gluten free/Vegan candy. I am happy to report that they turned out to be quite good!

I want to thank this month’s star baker, AJ @ A Petite Slice of Life for the fun adventure!

I really liked how few of ingredients were needed to make this recipe.

The recipe didn’t call for nuts, but at my house, we put nuts in almost everything. What can I say? We are all nuts around here:)!

I put the ingredients, minus the nuts and vanilla in my cooking pan and started to heat the sugar up.

It started clear, went to bubbly, and finally to cloudy. I added the vanilla at the end.

I put a cup or two of chopped nuts in the bottom of a greased baking pan.

I then poured the hot mixture over the nuts. It was weird, but the oil kind of separated, and I could not get it to combine into the caramel.

So… I just threw it out. That was a lot of oil!

Oh well, I placed the pan in the fridge and waited for an hour or so. When I pulled it out, the caramel was crisp and had a pretty white coconut oil coating.

It was very easy to get out of the pan by just turning the pan over and tapping it on the counter. It came out in one piece. Yea!

I enlisted the help of my favorite, cute husband with the cutting of the caramel because of my cast. He did a spectacular job!

He cut them into small, bite sized pieces. I think this was the key. If they are too big, you can’t put them all in your mouth at one time. They are quite sticky, so I liked not having to try to bite into them..

Once again, this was a FANTASTIC Bake Along. In fact, you might say that it was SWEET! If any of you are interested in trying your hand at Caramels, you can find the recipe here.

Thank you so much for dropping by today. I hope you have a moment or two to see how the other bakers fared in their kitchen’s this week:)

Until next time,

Fantastic Bake Along — Crazy for Caramel!

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.

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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.

Please let me know if you are in for this month’s Bake/Cook! I can’t wait until Saturday:)❤️❤️