Vegan Classic Salted Caramels

Total time2 hr 40 min

Prep time10 min

Cook time30 min

Deep amber sugar is cooked low and slow with corn syrup until it hits that perfect firm-ball stage, then poured into a parchment-lined pan and finished with a generous scatter of flaky sea salt. The result is a chewy, glossy slab that slices into 36 tidy squares, each one rich, buttery-tasting, and balanced by that irresistible sweet-salty snap. A splash of vanilla rounds out the flavor, giving these caramels real depth without any fuss. They're sturdy enough to wrap individually in wax paper, making them perfect for gifting, party favors, or just keeping a stash on the counter. This is a genuinely solid pick for a vegan sweet tooth — no one reaching for one of these will guess it fits the bill. Just let them set fully before cutting so you get those clean, chewy pieces every time.

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Ingredients

36 servings

1 cup heavy cream
Country Crock Plant Cream Heavy Whipping Cream Alternative Nature's Charm Coconut Whipping Cream Nature's Charm Oat Whipping Cream Nature's Charm Whipping Cream, Coconut Silk Dairy-Free Whipping Cream Alternative, Gluten Free
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Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
4 tbsp unsalted butter, cut into pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp pure vanilla extract
1 ½ cups granulated sugar
¼ cup light corn syrup
¼ cup water
¼ tsp fine sea salt

For finishing

1 tsp flaky sea salt, for finishing

Instructions

1
Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. Lightly grease the parchment with butter or cooking spray.
2
Combine the heavy cream, butter pieces, vanilla extract, and fine sea salt in a small saucepan over low heat, stirring occasionally, until the butter is fully melted and the mixture is warm. Remove from heat and set aside.

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