Dairy Free Caramels
Caramels are one of those candies that feel almost impossible to make without butter and heavy cream — but this version pulls it off beautifully using full-fat coconut milk and coconut cream instead. The result is a rich, chewy, deeply golden candy with that classic pull and melt-in-your-mouth texture you'd expect from any great caramel. A touch of coconut oil stirred in at the end adds silkiness, while a sprinkle of flaky sea salt on top takes the whole batch to another level. The key is patience at the stove — cooking the mixture low and slow to 245°F ensures you hit that perfect firm-ball stage, so every piece sets up with the right chew. Once cooled and cut, you get 36 individually wrappable pieces that are genuinely impressive to gift or just keep stashed in a bowl on the counter. Store-bought caramels almost always contain dairy, so having a reliable homemade recipe in your back pocket is a real win for anyone avoiding it.
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Learn more →Ingredients
36 servings
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup coconut cream
- 2 cups granulated sugar
- ½ cup light corn syrup
- ¼ cup water
- 3 tbsp coconut oil
- 1 tsp vanilla extract
- 1 tsp flaky sea salt (optional)
Instructions
- 1
Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. Lightly grease the parchment with coconut oil.
- 2
Combine the full-fat coconut milk, coconut cream, granulated sugar, corn syrup, and water in a medium heavy-bottomed saucepan. Stir over medium heat until the sugar dissolves completely, about 3–4 minutes.
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