Allergy Mums / Support for families with allergies

publication date: Dec 10, 2014

Vegan Caramel Coins

Vegan Caramel Coins

Making candy is fun...and I like knowing what's in it. Even if I add bright colours then at least I can control the amount of stuff going in. It's nice to work with simple ingredients and to make something pretty. These were...ahem...a discovery after a failed attempt to make lollipops!  You can get these done and dusted in under 30 minutes so they are a quick one!  They look very pretty on little silver dishes positioned around the dining room.

Ingredients

2 tablespoons of vegetable oil for greasing the parchment paper

150g (5.5 oz) Demara Sugar

1 tsp lemon juice

1 tbs liquid glucose

1 tsp dairy free margarine

1 tsp coconut cream or other non-dairy cream

Edible Glitter

Method

Prepare the parchement by covering it with a little bit of oil

Spread the edible glitter on the parchment - whatever colour or colours take your fancy

Make the caramel

Put an inch of water into your sink before you start.

Put the sugar, lemon, butter, liquid glucose and 1 tbs of boiling water in a pan on a medium heat.

Heat gently until the sugar is dissolved.

Turn up the heat to get a rolling boil (do not let it boil over!) and simmer away until the candy thermometer says 110°C.

The caramel should have turned a little darker and be a lovely consistency. Be careful with this as hot sugar burns easily (and burns you easily too so no tasting!).

Put the pan bottom into the sink to cool for a moment.

Grab a spoon and spoon the caramel onto the parchement in little circles. Dust the tops with more glitter.

Allow to cool and peel off the parchement.

DO NOT STIR the caramel or you will get fudge. If this happens - use a teaspoon to drop the fudge on the parchement and add glitter. Announce with confidence that you've made fudge drops. No-one need know...

 

 



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