I have been on a caramel kick lately and as usual try and find ways to make it less bad for me.  Well I have not made it healthy by any means but using vegan butter and brown rice syrup instead of corn syrup is an improvement I can live with.  This caramel is as good as the regular kind and with Easter just around the corner one you can use it to  make your own little individually wrapped candies to add to the Easter basket.

This recipe is also wonderful to make your own awesome chewy caramel popcorn.  If you like hard carmael popcorn then you can add a pinch or two of baking soda but I like mine chewy and gooey.

Soft & Chewy Vegan Caramels

Soft & Chewy Vegan Caramels

1/3 cup Earth Balance
1/2 cup brown rice syrup
1 cup packed brown sugar
1 teaspoon vanilla

In a medium sized sauce pan on medium-high heat bring the Earth Balance, brown rice syrup and brown sugar to a boil.  Reduce the heat to medium-low continuing to boil at a low level.  Stirring often cook for a 5 full minutes then turn the heat off.  Pour in the vanilla and stir well.  Pour into a pan to cool and put in the fridge once it is room temp.  Once fully set up pull out of the fridge and cut into bite size pieces.  If you prefer it on your popcorn pour onto the popcorn right after you stir in the vanilla and toss well.  ENJOY!

Soft & Chewy Vegan Caramels

Soft & Chewy Vegan Caramels

Soft & Chewy Vegan Caramels

Soft & Chewy Vegan Caramel popcorn

 

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Soft & Chewy Vegan Caramels
Soft & Chewy Vegan Caramels
Cuisine Dessert
Servings
Cuisine Dessert
Servings
Soft & Chewy Vegan Caramels