Dairy/Casein-Free Chewy Caramels


1 cup Earth Balance Vegan Buttery Spread

2 1/4 cups packed Brown Sugar

2 cups MimicCreme Unsweetened Vegan Cream (or use So Delicious Coconut Milk if tree nuts are on your no-no list)

1/2 cup Honey

1/2 cup Lyle’s Golden Syrup

1 tsp. Pure Vanilla


  • Line an 8x8x2-inch or 9x9x2-inch cake pan with foil, extending foil over edges of pan.
  • Generously butter the foil. If desired, sprinkle walnuts over bottom of pan. Set pan aside.
  • In a 3-quart heavy saucepan, melt Earth Balance over low heat.
  • Add the brown sugar, MimicCreme (or So Delicious Coconut Milk), honey and Lyle’s Golden syrup; mix well.
  • Cook and stir over medium-high heat until mixture boils.
  • Clip a candy thermometer to the side of the pan.
  • Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until the thermometer registers 248°F, firm-ball stage. 
**Adjust heat as necessary to maintain a steady boil and watch temperature carefully during the last 10 to 15 minutes of cooking as temperature can increase quickly at the end.
  • Remove saucepan from heat; remove thermometer.
  • Stir in vanilla.
  • Quickly pour mixture into prepared pan.
  • Let stand about 2 hours or until firm. When firm, use foil to lift it out of pan.
  • Use a buttered knife to cut into 1-inch squares. Wrap each piece in waxed paper or plastic wrap. Store at room temperature.