Coconut Milk Caramels Without Corn Syrup (Dairy-Free Recipe) (2024)

by Cara | candy making without corn syrup, Dairy-Free, Dessert and Treats, Do it yourself and save | 7 comments

Coconut Milk Caramels Without Corn Syrup (Dairy-Free Recipe) (1)

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1 Dairy-Free Soft Caramels with Sea Salt (corn-syrup free recipe)

1.1 Ingredients

1.2 Instructions

1.3 Learn how to heal leaky gut

“Use coconut milk to make caramels, and then they’ll be both dairy and corn free!” My friend Lorrine said as I described to her my new fascination with making homemade candy without corn syrup. I gave it a try and after a few tweaks on the proportion of sugar-to-coconut milk, was delightedwith the results!

These smooth classic caramels are free ofmajor food allergies (gluten, dairy, eggs… even corn). They do taste faintly of the coconut that they are made with, but the overwhelming taste is caramel with an initial blast of delicious salt to counteract the sweetness.

If you haven’t made candy before, or need to brush up on the ‘hows and whys’ be sure to check out the overview article: Gourmet Candy Making Without Corn Syrup, Artificial Flavors, or Colors first.

Coconut Milk Caramels Without Corn Syrup (Dairy-Free Recipe) (3)

Dairy-Free Soft Caramels with Sea Salt (corn-syrup free recipe)

Course:Dessert

Cuisine:dairy free, Gluten Free

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 64

Author: Cara Comini

Classic caramels made with coconut milk to make them dairy free. This recipe is also free of corn, nuts, eggs, and gluten.

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Ingredients

Instructions

  1. In the pot of your Instant Pot, or in a stock pot for use on the stovetop (choose a large one, it will bubble up in later steps), combine sugar, coconut nectar, a pinch (about 1/4 teaspoon) sea salt and water with a whisk until all the sugar is wet.

  2. Remove whisk, clip on candy thermometer so that the bulb is in the sugar mixture but not touching the bottom of the pot, and turn the Instant Pot on to Saute- Medium. Alternatively, heat pan on the stovetop over medium heat.

  3. Heat until just before hard crack stage (310* F). Do not stir at all during this time.

  4. As the sugar mixture heats, use a small saucepan to heat the coconut milk over medium-low heat, stirring occasionally. Heat until it starts to boil, then turn heat off.

  5. Add vanilla to coconut milk after heat is off.

  6. As soon as sugar mixture reaches 310*, remove from heat (place on a trivit or hot pad) and slowly pour in in hot coconut milk/vanilla mixture. Be careful, there will be lots of steam and the mixture will increase in volume.

  7. Stir to mix coconut milk into the sugar mixture and return to medium heat.

  8. Cook until caramel mixture reaches 260* F. Do not stir during this cooking process.

  9. As the caramel mixture cooks again, line a loaf pan or 8x8 pan with parchment paper, and grease with coconut oil or spray with cooking spray. Alternatively, a silicone pan can be used without the need to line or spray.

  10. Once caramel reaches 260*, pour into prepared pan. Do not scrape the edge of the pan, only pour off what comes out on its own.

  11. Place pan with caramel on a cooling rack and allow to cool until it comes to room temperature. Cover and transfer to the fridge.

  12. After caramel is set, 4-8 hours later, sprinkle with remaining sea salt flakes and pop out of the mold by lifting up the parchment or inverting the silicone pan.

  13. Use a knife that you have run under hot water to heat up to cut into 1" squares. Wrap in waxed paper, cellophane, or parchment paper squares individually to keep caramel from sticking together. Caramel can also be served in small parchment paper mini muffin cups.

  14. Keep in the fridge for up to 2 months, freezer for up to 6 months, or enjoy right away. Caramel may melt at room temp, depending on how warm your home is.

Coconut Milk Caramels Without Corn Syrup (Dairy-Free Recipe) (4)

Learn how to heal leaky gut

Coconut Milk Caramels Without Corn Syrup (Dairy-Free Recipe) (5)

60-page ebook of all my best GAPS Diet (Gut and Psychology Syndrome) articles all in one place.

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  1. HigherGroundHerbsandHomesteadon October 13, 2017 at 7:17 am

    Will these work out if made with goat or cow milk? We raise our own animals for food, but I’m not seeing too man coconuts here in AL. :)

    • Caraon October 13, 2017 at 8:11 am

      I have a recipe coming out that uses dairy cream in a few days, I would use that one :)

    • Serene Swansonon November 11, 2023 at 8:47 pm

      The cocunut nectar you link you provided is unavailable. Would agave work as a substitute? Or possibly honey?

  2. Joanneon October 17, 2017 at 11:10 am

    Can I use a Stevia sweetener instead of organic sugar? My husband is diabetic.

    • Caraon October 17, 2017 at 11:55 am

      Hi Joanne, no you can’t, the recipe depends on sugar for consistency. Sorry about that!

  3. Andreaon February 23, 2018 at 8:21 pm

    Yikes, I made these tonight and they taste great but came out so hard. Like break your teeth hard. I kept running a water bath test throughout just to make sure my thermometer was working since it had been a while, but other than that I followed the recipe to a t so I’m not sure what went wrong. I may attempt this again later. I appreciate you making recipes for dairy free candy!!

    • Caraon February 24, 2018 at 6:28 am

      Hi Andrea, that’s good to know, I haven’t had that problem before- did you adjust for altitude at all? Do you know your elevation?

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  1. - […] get you started, here are Dairy-Free Salted Caramels that you’re sure to […]
  2. - […] Dairy Free? Yes, you can have delicious soft caramels too! The recipe is here. […]
Coconut Milk Caramels Without Corn Syrup (Dairy-Free Recipe) (2024)

FAQs

What is dairy free caramel made of? ›

In a medium saucepan, combine the brown sugar, vegan butter, salt and coconut milk. Bring to a simmer over low heat, whisking constantly. Once the caramel is simmering, cook until slightly thickened, about 8-10 minutes.

Why do you need corn syrup in caramel? ›

Why do I add corn syrup? Corn syrup acts as an "interfering agent" in this and many other candy recipes. It contains long chains of glucose molecules that tend to keep the sucrose molecules in the candy syrup from crystallizing. Lots of sucrose crystals would results in grainy caramels.

How do you keep caramel from hardening? ›

To help prevent the caramel from crystallizing, you can add an acid to the sugar before you begin: add about half a tablespoon of lemon juice to each cup of sugar and mix it with your hands; it should be the consistency of wet sand. Heat the sugar over medium-high heat until it melts.

Can I substitute honey for corn syrup in caramel? ›

Honey has a similar consistency as corn syrup, but it tends to be a bit sweeter. While it does make for a great swap in baked goods, it should not be used for candy making. Use a 1:1 swap for corn syrup, but do keep in mind that honey may impart a distinct flavor when using it as an alternative.

Is Karo syrup the same as corn syrup? ›

Karo syrup is a popular brand of corn syrup, which is obtained from corn starch that is derived from maize. It is a concentrated solution of several sugars, such as glucose (dextrose), derived from corn starch. Because of various sugars, corn syrup has a naturally mild sweet taste.

Is there a dairy free substitute for sweetened condensed milk? ›

Sweetened Condensed Oat Milk

Oatmilk is currently the undisputed darling of plant-based milks. The taste is similar to cow's milk but with a slightly sweeter flavor. This makes it a great option for a dairy-free condensed milk alternative.

Is Smuckers caramel dairy free? ›

Corn Syrup, High Fructose Corn Syrup, Nonfat Milk, Fructose, Modified Corn Starch, Contains 2% Or Less Of: Salt, Natural Flavor, Potassium Sorbate (preservative), Polysorbate 60, Sodium Citrate, Sodium Phosphate, Caramel Color, Vanillin (artificial Flavor), Yellow 6, Red 40. Contains Milk Ingredients.

Do Brach's caramels have dairy? ›

Ingredients: Corn syrup, sugar, hydrogenated palm kernel oil, skim milk, butter milk, whey, calcium carbonate, salt, natural and artificial flavor, lipolyzed butter oil, molasses, modified food starch (corn), white mineral oil, sunflower lecithin.

What can be used instead of corn syrup? ›

9 Corn Syrup Substitutes for Silky Sauces and Crackly Candy
  • Agave nectar. “If I had to make a substitution, I would probably try agave first,” says New York City-based recipe developer Janine Desiderio. ...
  • Brown rice syrup. ...
  • Honey. ...
  • Golden syrup. ...
  • Black treacle. ...
  • Cane syrup. ...
  • Tapioca syrup. ...
  • Maple syrup.
Oct 24, 2022

What is a healthier substitute for corn syrup? ›

You can substitute an equal amount of honey for light corn syrup in many recipes. Like maple syrup, honey is not the best choice for making candies or caramel because it may crystallize. However, it is a good option for making frostings, baked goods, jams, and jellies. Be sure to opt for raw honey whenever possible.

What are the two methods for making caramel? ›

Wet caramel is made by combining sugar and a liquid and cooking them together, while dry caramel is made from just sugar, heated in a dry pan until it liquefies and browns.

What thickens homemade caramel? ›

To thicken a caramel sauce, use one tablespoon of cornstarch or tapioca starch (sometimes known as tapioca flour) and one tablespoon of water per cup of caramel. Then simmer the caramel, stirring it constantly with a wooden spoon until it becomes thick.

What makes homemade caramel hard? ›

Temperature is key when making candy. The difference between a soft caramel and one that's hard and overcooked is all in the temperature. Candy thermometers—like this instant-read thermometer—let you know exactly what stage the caramel is in (thread, soft-ball, firm-ball, hard-ball, soft crack or hard crack).

Why did my homemade caramel get hard? ›

The water evaporates, leaving sugar crystals behind. If even one sugar crystal falls back into the pan of cooking caramel, it starts a chain reaction of sugar crystals and the entire pan will harden. The result? Gross, grainy caramel that is unusable in most recipes.

What can you substitute for 1 cup corn syrup? ›

You can replace 1 cup of corn syrup with one of these simple substitutes:
  • 1 cup sugar dissolved in 1/4 cup warm water.
  • 1 cup honey.
  • 1 cup light molasses.
  • 1 cup maple-flavored syrup (pancake syrup)
  • 1 cup agave nectar.
  • 1 cup brown rice syrup.
Mar 18, 2024

Can you use maple syrup instead of corn syrup in caramel? ›

Maple syrup fits the bill. A generous half cup infused my caramels with pure, sweet, fall flavor. Each bite is salty, chewy, and full of maple sugar.

How does corn syrup affect caramel? ›

Whether you're making brittle or butterscotch, adding corn syrup along with the sugar results in smooth, never-grainy caramel. It serves a similar role in recipes for meringue or marshmallows, preventing the hot sugar syrup from going clumpy, and gives the topping on this sweet potato-pecan pie a glossy sheen.

How do you make caramel thicker without cornstarch? ›

How to Thicken Caramel Sauce
  1. Add heavy cream. Some caramel sauce recipes call for milk, but if you find this still produces a thin sauce, you can add room-temperature heavy cream and return the caramel sauce to the stove for another few minutes. ...
  2. Cook the sauce longer. ...
  3. Make more caramel. ...
  4. Use a slurry.
Jan 21, 2022

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