Posted by rainbowfairywings on Nov 12, 2006 · Member since Sep 2006 · 33 posts
Anyone ever made vegan carmel? How?
Posted by Duckalucky on Nov 12, 2006 · Member since Aug 2006 · 1127 posts
Sure!
Depends on what you want it for: if you want a gooey sauce, you can simmer vegan creamer (like Silk creamer) and brown sugar together until there are no sugar crystals in the mixture, and add a touch of vanilla for flavor. Here's a wicked non-veg recipe: sub margarine for butter and non-dairy creamer for cream and it will work out surprisingly well.
Or here's a link to an already-vegan version that looks yummy (it's also a little less egregiously oily, and you don't have to go looking for Silk creamer):
If you want to make caramel popcorn or something, there's a great recipe for it on this site.
You can also do kettle corn (a thinner layer of drier caramel) by putting 1/8-1/4 cup corn oil with 3 kernels of popcorn in a pan and heating it until the kernels pop, then add 1/3 cup sugar and 1/2 cup popcorn, cover, and shake til the corn has popped.
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Posted by rainbowfairywings on Nov 14, 2006 · Member since Sep 2006 · 33 posts
Not really looking for a sauce -- but a chewy candy. Just cool the sauce?
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Posted by Duckalucky on Nov 14, 2006 · Member since Aug 2006 · 1127 posts
Oh! No! That'll just make thicker cold sauce.
Let me fish around for candy recipes and see what I can suggest.
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Posted by Duckalucky on Nov 14, 2006 · Member since Aug 2006 · 1127 posts
Bring to a boil and boil until it reaches soft ball stage (Use a candy thermometer). Pour mixture into a greased 9 x 13 inch pan. When the caramel is cool, cut it and wrap in caramel wrappers, or use as desired.
* Use powdered soymilk, and use at least double the amount of powder called for on package.
Plus, I honestly think any soy creamer/thick soymilk will work. What you need is protein to produce a Maillard reaction with the sugar, but there's no reason soy protein would be insufficient, since it browns up just fine with heat.
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Posted by Sagesveganmama on Jan 06, 2010 · Member since Nov 2007 · 5 posts
Thank you for the caramel sauce recipe. I have been craving caramel and green apples. This looks like it will do the job. This was the only place I could find a caramel sauce recipe on this site.
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Posted by hiimkelsi on Jan 08, 2010 · Member since Sep 2004 · 2297 posts
all i do is heat a bunch of sugar in a frying pan and wisk in water, keep wisking until its nice and thick. i dont know if thats the right way or where i even came up with that. but yeah.
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Posted by propinecone on Jan 08, 2010 · Member since May 2007 · 2842 posts
if youre a fan of coconut milk, this recipe looks like the simplest caramel recipe ive seen.. 3 ingredients:
Sure!
Depends on what you want it for: if you want a gooey sauce, you can simmer vegan creamer (like Silk creamer) and brown sugar together until there are no sugar crystals in the mixture, and add a touch of vanilla for flavor. Here's a wicked non-veg recipe: sub margarine for butter and non-dairy creamer for cream and it will work out surprisingly well.
http://www.elise.com/recipes/archives/001979caramel_sauce.php
Or here's a link to an already-vegan version that looks yummy (it's also a little less egregiously oily, and you don't have to go looking for Silk creamer):
http://foodgeeks.com/recipes/recipe.phtml?recipe_id=18334
If you want to make caramel popcorn or something, there's a great recipe for it on this site.
You can also do kettle corn (a thinner layer of drier caramel) by putting 1/8-1/4 cup corn oil with 3 kernels of popcorn in a pan and heating it until the kernels pop, then add 1/3 cup sugar and 1/2 cup popcorn, cover, and shake til the corn has popped.
Not really looking for a sauce -- but a chewy candy.
Just cool the sauce?
Oh! No! That'll just make thicker cold sauce.
Let me fish around for candy recipes and see what I can suggest.
Okay, that was unexpectedly simple...
Here's a vegan recipe for caramels!
Found at:
http://www.vegsource.com/talk/recipes/messages/46162.html
(Plenty of other magnificent advice.)
Plus, I honestly think any soy creamer/thick soymilk will work. What you need is protein to produce a Maillard reaction with the sugar, but there's no reason soy protein would be insufficient, since it browns up just fine with heat.
Thank you for the caramel sauce recipe. I have been craving caramel and green apples. This looks like it will do the job. This was the only place I could find a caramel sauce recipe on this site.
all i do is heat a bunch of sugar in a frying pan and wisk in water, keep wisking until its nice and thick. i dont know if thats the right way or where i even came up with that. but yeah.
if youre a fan of coconut milk, this recipe looks like the simplest caramel recipe ive seen.. 3 ingredients:
http://www.bonappetit.com/recipes/2007/12/coconut_dulce_de_leche