Awesome homemade dairy-free caramel recipe! Good with nuts, topped with chocolate, or for dipping apples in. Cook it to a lower temperature for caramel ice cream topping. Thanks to "The Glad Cow Cookbook' for the original ingredient proportions.
- 1 c margarine*
- 2 c sugar
- 2 c soy milk
- 1 c light corn syrup
- 1 tsp vanilla
- *Optional: Add 1 tsp salt if using unsalted margarine
Grease and line with parchment a 8 inch x 8 inch baking pan.
Place all ingredients (except vanilla) in a large saucepan (4qt minimum capacity.)
Bring ingredients to a boil stirring often.
Cook over medium heat while stirring until candy reaches 245 degrees F.
Remove from heat and stir in vanilla. Pour into lined baking pan.
Allow to cool completely. Snip into pieces using clean kitchen shears (or slice with a knife). Wrap individually with waxed or parchment paper. Makes ~100 pieces
Variation: Cook to 230 degrees F and add vanilla. Pour into a glass jar. Warm jar in a pan of hot water before pouring over ice cream or cake.