From Natasha, Former Vegan ACT Treasurer
Chewy, creamy caramels and so simple to make. You will need a candy thermometer and exercise extreme caution as the mixture gets very, very hot.
Ingredients:
- 1 cup coconut milk or thin coconut cream (the Aldi one works really well) – make sure it’s full fat
- 1/2 cup Nuttelex
- 1/4 cup maple syrup or agave
- 1/4 cup light corn syrup (I found this at the health food shop)
- 1/2 cup brown sugar
- 1/4 cup chopped and toasted, unsalted macadamias
- Good dash of vanilla extract
Method:
- Place all ingredients in a small to medium saucepan except the nuts and vanilla
- Bring to a boil and whisk constantly until ingredients are well incorporated, mixture should become medium brown in colour
- Once boiling, place candy thermometer in the pot
- Continue boiling over medium heat until temperature reaches 135°C on the candy thermometer – this takes some time, approximately 20 minutes. Do not leave the pot unattended
- Stir the mixture occasionally with the whisk otherwise the Nuttelex will separate
- Remove from heat and carefully whisk rapidly to incorporate fully Nuttelex
- Add vanilla and macadamias and stir through – you need to work quickly
- Pour the mixture into a square cake tin over greaseproof paper (oil the underside of the paper so it sticks nicely to the tin)
- Cool on the bench 30 minutes
- Cool in the fridge 30 minutes
- Cut into squares and roll into individual wrappers (greaseproof paper cut squares work well)
I reckon these would be great dipped in vegan-friendly melted chocolate, and also as gifts.
