Happy Sunday! I hope you’re having a great weekend.
Today I’m sharing my top tips for how to make the most delicious, smooth, perfect consistency vegan caramel. This is my favorite caramel for tarts, topping desserts and dipping.
To make this perfectly smooth, rich, thick, deep flavoured caramel, you will only need ONE ingredient! Just one! A can of sweetened coconut condensed milk.
Frist, fill a deep large pot with water. Place the pot over high heat and allow it to come to a simmer. Carefully place the can of coconut condensed milk in the pot, ensuring there’s enough water to completely cover the can at all times.
Simmer the can for two to three hours, depending on how dark you want the caramel to be. The caramel in the photo above was cooked for 3 hours. But if you wanted a darker caramel, simmer for 3 to 4 hours, just ensure the can is completely covered with water at all times during cooking.
When the time is up, let the can sit in the water for 20-30 minutes until it’s easy to handle. Remove the can from the pot and allow it to cool to room temperature on a wire rack. Do not attempt to open the can while it’s still hot, as the hot caramel may spit out because of the pressure inside the can.
I refrigerated my caramel overnight because I wanted a firm and thick caramel for my tartlets. Yes, refrigerated overnight. Cooling the can is the key. The caramel will firm up as it cools in the fridge.
You don’t have to do this, if you are looking for a spreadable, drizzle-able consistency.
But if you did refrigerate the caramel, once out of the can. It can easily be reheated in a double boiler to a spreadable or drizzle-able consistency.
Caramel tartlets with almond crust (Vegan & gluten free)
Perfectly smooth, rich, thick, deep flavoured vegan caramel filling with gluten-free almond crust. Only 7 ingredients for the entire recipe.
Ingredients
Crust
- 1 cup gluten-free all purpose flour
- 1/2 cup almond meal
- 3 tbsp maple syrup
- 1/4 cup coconut oil
Caramel
- 1 can sweetened coconut condensed milk I used @Nature's Charm
Topping
- flaked sea salt
- cocoa powder
Instructions
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Preheat oven to 180 celsius. In a bowl, combine flour, almond meal. Add the melted coconut oil and maple syrup into the flour mixture, and mix well. You should get a moist mixture than can be easily moulded. Firmly press into bottom and up the sides of tart tins. Bake at 180 celsius for 12 minutes. Transfer to a wire rack and let them cool.
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fill a deep large pot with water. Place the pot over high heat and allow it to come to a simmer. Carefully place the can of coconut condensed milk in the pot, ensuring there’s enough water to completely cover the can at all times.
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Simmer the can for three hours. When the time is up, let the can sit in the water for 20-30 minutes until it’s easy to handle. Remove the can from the pot and allow it to cool to room temperature on a wire rack. Refrigerated caramel overnight.
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Fill cooled tarts with caramel and refrigerated for 1-2 hours. To serve, dust tartlets with cocoa powder, sprinkle with a little flaked sea salt.
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