1 cup full-fat coconut milk
½ cup coconut sugar
⅓ cup Earth Balance Soy Free Vegan Butter
¼ cup pure maple syrup
½ tsp organic vanilla extract
juice of 1 lemon wedge
2 pinches of ground Himalayan salt or sea salt
(omit if you don’t like the sweet/salty taste)
Combine first 4 ingredients in a small saucepan and melt over medium heat, stirring continuously. Once mixture begins to boil, add candy thermometer. Leave alone without stirring until it reaches between the soft and hard ball stages (250-275° F). Watch it carefully to prevent burning. Please note that it will take a while for your caramels to get up to 250° F. For softer caramels, remove them from the heat anywhere after 240° F.
Remove from heat and stir in vanilla, lemon juice, and salt. Pour onto parchment paper-lined 8×8 inch pan (or your choice, depending on how thick you want the caramels to be). Allow to cool for 10 minutes. Chill in the fridge for 30-60 minutes or until set. Cut into squares or rectangles with kitchen scissors or a knife. Wrap in pre-cut wax paper and store in fridge.