Comments on: Vegan Caramels – November Daring Bakers Challenge

By: sue

sue — Mon, 29 Aug 2011 13:43:50 +0000

just curious – typically refined sugar isn’t always considered vegan because of the bone char process. have you tried this recipe using evaporated cane juice? if so, were the results the same? thank you!

By: Sheltie Girl

Sheltie Girl — Tue, 02 Dec 2008 02:24:06 +0000

You did a wonderful job on your cake!

Natalie @ Gluten a Go Go

By: Feng

Feng — Mon, 01 Dec 2008 20:44:04 +0000

I also had a similar problem with my candy thermometer, didn’t put us off from making delicious cake though!

By: Cheryl

Cheryl — Mon, 01 Dec 2008 16:55:41 +0000

Thanks for the comments, I ended up with one batch of toffee also, put it in a food processor and it is great to top ice cream. For my second caramel attempt, I changed both stopping temperatures. The fist batch with the sugar boil, I stopped at 290*. Then with the re-boil of cream and sugar, I stopped at 242*. They were soft and chewy and tasted wonderful! Yours do look wonderful!

By: Audax Artifex

Audax Artifex — Mon, 01 Dec 2008 06:01:04 +0000

Excellent work on this challenge. Loved the effort you put in to make the caramels. Happy holidays to you and your kin.

By: marika @ madcap

marika @ madcap — Sun, 30 Nov 2008 20:20:32 +0000

GREAT job veganizing the caramels….I can’t wait to try it myself – looking forward to the science experiment

By: Gretchen Noelle

Gretchen Noelle — Sun, 30 Nov 2008 14:47:51 +0000

Great job with the caramels. The challenge with making less is certainly having enough to take the temp – wouldn’t have thought about that. Too bad the first batch did not work out!

By: Lane

Lane — Sun, 30 Nov 2008 07:54:48 +0000

(Hi everyone, it’s Jane writing from Lane’s login. I’m too lazy to log out and in again. He was just responding to other posts.)

Hi Sheree,
That’s perfectly reasonable! I’m not trusting myself not to eat the entire batch I made. Monday won’t come around soon enough (then I can offload them to co-workers). — And, thanks!

Hi Natalie,
Oops. Thanks for pointing that out, I’ve fixed the blog entry. I used Silk soy creamer in my first batch, and Trader Joe’s soy creamer in my second. No reason for the change… it’s just what I happened to have on hand when I was cooking them. I don’t think there’s a discernible difference between the two.

Hi gail,
You mean “that caramel” since it’s one giant caramel that I keep breaking off little pieces. If you do go ahead and try the recipe I’d suggest cooking to 240-245 F if you want a softer, chewier caramel.
Or do the lollipop thing at 250. I may be trying that for my Christmas goodie basket this year.

By: gail

gail — Sun, 30 Nov 2008 05:08:44 +0000

Wow, those caramels look delicious. I skipped those as part of the challenge, but your post has convinced me that I will have to revisit the recipe.

By: Natalie

Natalie — Sun, 30 Nov 2008 04:58:51 +0000

What did you use to substitute for the cream?