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Dairy Free Coconut Caramels (Gluten Free, Vegan, & Top 8 Free, Too!)

December 7, 2015 by Megan Lavin 43 Comments

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Caramel is one of my favorite sweets.  There’s nothing like the rich sweetness that a caramel imparts.  So, having to be dairy-free for my son I was missing caramels like an addict.  It was like an answer to prayers when I figured out you could make caramels, that have the same sticky sweetness and texture as regular caramels, with coconut milk.caramels.stacked.5x7.logo

This post contains affiliate links.

They say Christmas is a time for miracles, and these dairy free caramels are definitely a miracle in my book.

I remember the first time I made them and I thought, well…I have nothing to lose.  I already can’t have caramels, so if these are awful, oh well.

I was seriously doing a happy dance in my kitchen when I saw that classic color, that stick-to-your-teeth chewiness and that deep caramel flavor come to life.

I know a lot of people are intimidated by candy making.  I have been one of those.  But, really…if you can boil something and then leave it alone, you can do this!

I once had a candy thermometer do me wrong, so I prefer to do it by hand, but I’ll include the degrees as well, in case that’s your preferred method.  Just remember, if it’s too soft, it can be used as a dip, or over popcorn–so it’s not a waste!  And, if it’s hard, which I’ve done too–it will usually soften as you suck on it. I’ve even had really hard dairy free caramels, but once you suck on them they totally become chewy.  Just think of it as a yummy sucker!

Also, if you’re worried about a coconut flavor coming through, I don’t notice one.  I’m not a coconut fan, so this was a plus for me, in case that’s something you’re worried about too.

caramels.wrapped.5x7.logo

Do I have other dairy free Christmas recipes?

Yes I do! All 200+ recipes on my site are completely dairy free. Here’s a list of my favorite dairy free holiday recipes that I couldn’t live without:

  • Dairy Free Fudge
  • Dairy Free Roll Out Sugar Cookies
  • Dairy Free Eggnog Cupcakes with Eggnog Frosting
  • Dairy Free Rice Krispie Reindeers
  • Dairy Free Chocolate Orange Cookies
  • Dairy Free Chocolate Gingerbread Cupcakes
  • Dairy Free Rice Krispie Christmas Trees
  • Dairy Free Rice Krispie Christmas Roll
  • Dairy Free No Bake Chocolate Pretzel Bites
  • Dairy Free Homemade Hot Cocoa Mix
  • Dairy Free Peppermint Patties
  • Dairy Free White Chocolate Dipped Peppermint Cookies
  • Dairy Free Homemade Oreos
Continue to Content
Dairy Free Coconut Caramels (Gluten Free, Vegan, & Top 8 Free, Too!)

Dairy Free Coconut Caramels (Gluten Free, Vegan, & Top 8 Free, Too!)

Yield: 24
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

The same texture and rich flavor of regular caramels, without the dairy!

Ingredients

  • 1-16 oz. can full fat coconut milk (use all of the liquid, not just the fat on top)
  • ¾ cup corn syrup
  • 1 tsp. coarse sea salt
  • 1¾ cup sugar
  • ¾ cup water
  • 1 tsp. vanilla
  • coconut oil for brushing and cutting

Instructions

  1. Line the bottom and sides of an 8″x8″ square baking dish with parchment and brush with coconut oil; set aside.
  2. Combine the coconut milk, corn syrup and sea salt in a 4-quart saucepan. Heat over medium low, stirring constantly for 2½-3 minutes until mixture is just warm and any coconut milk clumps are dissolved.Remove from heat and set aside.
  3. In an 8-quart saucepan, combine the sugar and the water and stir until sugar is wet. Place over medium high heat and let cook, without stirring, till the sugar turns a light amber colour. I made these by judgement as I did not have a candy thermometer. This should roughly take 10 minutes. Immediately remove from heat and pour in the coconut milk mixture a little at a time. Be careful, as the mixture will bubble and splash.
  4. Return saucepan to medium low heat, stirring continuously until all the caramel is dissolved. Raise the heat to medium high. If the mixture begins to boil over (which it shouldn't if you're using a deep pan which is best), reduce heat and continue to cook until caramel becomes quite thick. No need to stir (unless you're checking the thickness). This could take a good 15-20 minutes. Be patient! Just make sure the caramel is really thick. It looks like karo syrup to me as far as texture goes. You can test it with some cold water and see that it's at a firm ball stage. If using a thermometer, have it be between 245-250 degrees fahrenheit.
  5. Immediately remove from heat and stir in vanilla. Pour into the prepared pan. Let cool completely and cut into 1″ squares. If they're a bit sticky put them in the fridge to set a little--make sure your glass dish is cooled before you do so. To make it easier to cut them brush your knife with melted coconut oil between cutting to avoid sticking. Wrap individually in wax paper squares. Store at room temperature.
  6. Then, the true test of Christmas comes. Will you share with your neighbors or wolf them all down yourself? I won't tell if you eat them all yourself, afterall --it's only an 8x8 🙂
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 129Total Fat: 5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 106mgCarbohydrates: 23gFiber: 0gSugar: 23gProtein: 0g
© Megan Lavin

caramels.cut.5x7.logo

Adapted from: Apple Mint

Filed Under: Baking, Christmas Dessert, Dairy Free, Dessert, Egg Free, Gluten Free, Soy Free, Top 8 Free, Vegan Tagged With: Dairy Free, Egg Free, EOE Recipe, Fish Free, Gluten Free, Nut Free, Peanut Free, Soy Free, Top 8 Free, Vegan, Wheat Free

About Megan Lavin

Hi! I'm Megan, a mom to four kids, two with multiple food allergies & one with EOE. I'm a published cookbook author that constantly tweaks recipes to make them allergy friendly--it's an addiction. I share every recipe & tip with you, to help you eat like you did before food allergies & dietary restrictions. You can still be awesome, even with food allergies!

Previous Post: « Christmas Chocolate Peppermint Crinkle Cookies (Gluten Free & Vegan!)
Next Post: Gluten, Dairy & Egg Free Asian Quinoa Meatballs (Nut Free Too!) »

Reader Interactions

Comments

  1. El

    January 29, 2021 at 4:22 PM

    Excellent recipe, I love your relaxed but encouraging and thorough attitude. The caramels turned out amazing. Thank you!

    Reply
    • Megan Lavin

      February 1, 2021 at 8:43 AM

      Oh yeah! I’m so glad. Yes, caramels really are the best. I appreciate your comment.

      Reply
      • Lesley Davies

        February 5, 2021 at 2:06 PM

        Hi there…I’m wondering if instead of a pan if these would work in silicone molds

        Reply
        • Megan Lavin

          February 5, 2021 at 2:28 PM

          Hi Lesley. I’ve never tried it, but I would think so, as long as it can withstand how how they are when they first come out of the pan.

          Reply
        • Marie

          February 8, 2021 at 4:21 PM

          Yes that is exactly what i use all the time for caramel ! AND no need to “butter” it with coconut oil of course.

          Reply
    • Marie

      February 8, 2021 at 4:39 PM

      Ok this comment is just my honest opinion because I wish someone had posted something like this before i tried it! I did make it today using the ingredients suggested plus i added coconut for extra flavour! Now, if anyone has ever had original homemade caramels with butter and cream, there is no comparison. The texture is there but it tastes very bland, it’s chewy but no flavour. So for me, i will not make it again. (I will throw away the rest, i just had a small piece).

      Reply
      • Megan Lavin

        February 9, 2021 at 9:39 PM

        Marie, I’m sorry it didn’t hit the spot. We definitely all have unique tastes. We love it, and I’m sorry it didn’t work for you.

        Reply
  2. Sarah

    December 31, 2020 at 4:49 PM

    To make sure they are Vegan, what sugar did you use? Would coconut sugar work? I’m having a hard time finding truely vegan options. making as a gift for some friends.

    Reply
    • Megan Lavin

      January 1, 2021 at 12:42 PM

      Hi Sarah! I go by label alone in determining if things are vegan or allergy friendly. If you need further info, I would suggest contacting the companies. I also found this article, that might be helpful to you. I hope you can find one you feel good about. https://www.mydarlingvegan.com/is-sugar-vegan/#:~:text=Refined%20sugar%20comes%20from%20two,beet%20sugar%20is%20ALWAYS%20vegan.

      Reply
    • Brian s

      January 10, 2021 at 5:32 PM

      If you find Zuka sugar they sell it at Walmart it is certified vegan

      Reply
      • Megan Lavin

        January 10, 2021 at 9:01 PM

        Thanks for the tip, Brian!

        Reply
    • Susan Thornton

      February 19, 2021 at 11:49 AM

      Organic cane sugar is vegan. Also, Florida Crystals and Sugar In The Raw are vegan.

      Reply
      • Megan Lavin

        February 19, 2021 at 6:52 PM

        Thanks for the info, Susan!

        Reply
  3. Cindy

    December 16, 2020 at 2:37 PM

    These are delicious!! We love them! Our only problem was our knife getting stuck when we were trying to cut them. Aside from that THEY ARE EXCELLENT!!

    Reply
    • Megan Lavin

      December 16, 2020 at 2:42 PM

      I’m so glad you liked them! Yay! Have you tried greasing your knife a little? I appreciate the feedback.

      Reply
  4. Dave

    September 27, 2020 at 6:06 PM

    Seems like this would be amazing! Can I ask though, looks like the Coconut milk cans are now 13.66 ounces, not 16 ounces that your recipe call for. What else would need to change to make this work? Appreciate your time sincerely Dave

    Reply
    • Megan Lavin

      September 29, 2020 at 10:38 PM

      Hi Dave. I would think it would be OK since it boils for so long. Thank you for catching that. Good eye!

      Reply
    • Dave

      October 1, 2020 at 6:30 AM

      Thanks Megan! One other question if you have time. My consistency turned out to be similar but not exactly like a gummy bear, sort of. The bite has sort a thickened gummy mouth-feel, is that what I should expect? I realize these are dairy free, and I do need to cook them a few degrees longer. However I wanted to see if there was a way to make them more of a bite by bite without the glob feel while chewing. Hard to describe, hopefully that makes sense. Thanks again! Love the taste and appreciate your time! Sincerely Dave

      Reply
      • Justin

        December 14, 2020 at 2:20 PM

        To get a good texture for cutting and eating, get a candy thermometer (if you don’t have one already, they’re pretty inexpensive and easy to find).

        Cook the sugar & water (I mix in a 1/4 teaspoon of cream of tartar here as well—like the corn syrup, it helps to stabilize the sugar as it cooks, doesn’t affect flavor/texture/dietary needs) to 320 degrees F.

        After adding the coconut milk mix, cook it to the 245-250F as per the recipe.

        This will get you closer to the texture you’re looking for. It’s still technically a soft candy, so if it’s still chewier than you’re looking for, try 260-265F for the second cook. Higher than that will get you into hard candy territory, like Werthers’ or Jolly Ranchers.

        Reply
        • Megan Lavin

          December 14, 2020 at 7:52 PM

          Justin, Thanks for your tips and help! 🙂

          Reply
    • Veronique

      December 6, 2020 at 5:56 PM

      I used a 13.5 oz can of coconut milk and it worked great. I did put 1/4 cup less sugar but only because i didn’t have enough… Great recipe.

      Reply
      • Megan Lavin

        December 7, 2020 at 10:56 AM

        Thanks Veronique! I appreciate you letting us know your tweak. I’m glad you enjoyed them!

        Reply
  5. Caitlin S

    July 9, 2020 at 11:05 PM

    Would brown sugar work instead of white?

    Reply
    • Megan Lavin

      July 12, 2020 at 10:11 AM

      Hi Caitlin, I’ve never tried it with brown sugar. If you do, let me know!

      Reply
      • Caitlin Schow

        July 12, 2020 at 12:54 PM

        I did, it turned out amazing! I felt like I had to boil it for about 40 min to get it to a softball stage I was happy with. Then I actually added 1 C of marshmallows when I added the vanilla and it made it perfectly gooey! I actually used this recipe to make caramel popcorn for a dairy free, gluten free friend. We all loved it!

        Reply
        • Megan Lavin

          July 14, 2020 at 8:07 AM

          Genius. I’m so glad you shared how you did it. I’ll have to try it. Thanks!

          Reply
  6. Melissa

    October 18, 2019 at 10:48 PM

    Any reliable substitutes for corn syrup?

    Reply
    • allergyawesomeness@gmail.com

      October 20, 2019 at 1:45 PM

      Melissa, I’ve only ever made these with corn syrup, so I can’t say for sure. But if I had to guess, I’d think brown rice syrup should work.

      Reply
    • Christ Noppenberg

      January 23, 2020 at 10:24 PM

      Golden syrup (such as Lyle’s from the UK) is supposed to work perfectly as a substitute for corn syrup. I haven’t tried it yet, but I’m going to!

      Reply
      • Chris Noppenberg

        January 23, 2020 at 10:27 PM

        That was supposed to be Chris Noppenberg, sorry!! :\

        Reply
    • Lydia

      November 24, 2020 at 2:15 PM

      I use brown ice syrup by Lundberg. thay are amazing and chewy!

      Reply
      • Megan Lavin

        November 24, 2020 at 11:52 PM

        That’s great to know. Appreciate you letting me know about your adaptation.

        Reply
  7. Tricia Paxson

    December 15, 2016 at 4:58 PM

    Thanks so much!! My granddaughter and I are making them tonight! Sooo excited! You are the best!

    Reply
  8. Tricia Paxson

    December 14, 2016 at 6:39 PM

    Can you please send me the recipe? I’m allergic to everything and I can’t get a ad to go away.

    Reply
    • allergyawesomeness@gmail.com

      December 15, 2016 at 11:08 AM

      Tricia–can you please tell me which ad and where? I try hard to not have too many invasive ads on my site. And, are you looking at it on mobile or a computer? I’d suggest a computer if your phone is having issues displaying. I’ve copied it here for you:
      One 16 oz. can full fat coconut milk (use all of the liquid, not just the fat on top)
      ¾ cup corn syrup
      1 tsp. coarse sea salt
      1¾ cup sugar
      ¾ cup water
      1 tsp. vanilla
      coconut oil for brushing and cutting
      Order Ingredients
      INSTRUCTIONS

      Line the bottom and sides of an 8″x8″ square baking dish with parchment and brush with coconut oil; set aside.
      Combine the coconut milk, corn syrup and sea salt in a 4-quart saucepan. Heat over medium low, stirring constantly for 2½-3 minutes until mixture is just warm and any coconut milk clumps are dissolved.Remove from heat and set aside.
      In an 8-quart saucepan, combine the sugar and the water and stir until sugar is wet. Place over medium high heat and let cook, without stirring, till the sugar turns a light amber colour. I made these by judgement as I did not have a candy thermometer. This should roughly take 10 minutes. Immediately remove from heat and pour in the coconut milk mixture a little at a time. Be careful, as the mixture will bubble and splash.
      Return saucepan to medium low heat, stirring continuously until all the caramel is dissolved. Raise the heat to medium high. If the mixture begins to boil over (which it shouldn’t if you’re using a deep pan which is best), reduce heat and continue to cook until caramel becomes quite thick. No need to stir (unless you’re checking the thickness). This could take a good 15-20 minutes. Be patient! Just make sure the caramel is really thick. It looks like karo syrup to me as far as texture goes. You can test it with some cold water and see that it’s at a firm ball stage. If using a thermometer, have it be between 245-250 degrees fahrenheit.
      Immediately remove from heat and stir in vanilla. Pour into the prepared pan. Let cool completely and cut into 1″ squares. If they’re a bit sticky put them in the fridge to set a little–make sure your glass dish is cooled before you do so. To make it easier to cut them brush your knife with melted coconut oil between cutting to avoid sticking. Wrap individually in wax paper squares. Store at room temperature.
      Then, the true test of Christmas comes. Will you share with your neighbors or wolf them all down yourself? I won’t tell if you eat them all yourself, afterall –it’s only an 8×8

      Reply
      • Tricia Paxson

        December 15, 2016 at 5:03 PM

        It was on Pinterest and it seems they may have fixed the ad. Thanks again I really appreciate it!

        Reply
        • allergyawesomeness@gmail.com

          December 16, 2016 at 9:59 PM

          Oh, I’m so glad, thanks for letting me know, Tricia! Enjoy 🙂

          Reply
        • Jennie

          April 1, 2020 at 12:29 PM

          Do you think I could use soy milk instead of coconut milk?

          Reply
          • Megan Lavin

            April 1, 2020 at 5:32 PM

            I don’t believe so. It’s the high fat content that helps this recipe work.

  9. Brianna @Flippin' Delicious

    December 16, 2015 at 1:06 PM

    Making caramels top 8 free? The look amazing!

    Reply
    • allergyawesomeness@gmail.com

      December 16, 2015 at 1:18 PM

      Thanks 🙂

      Reply

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Hi! I'm Megan, a mom to four kids, two with multiple food allergies & one with EOE. I'm a published cookbook author that constantly tweaks recipes to make them allergy friendly--it's an addiction. I share every recipe & tip with you, to help you eat like you did before food allergies & dietary restrictions. You can still be awesome, even with food allergies!

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