1. Measure all of your ingredients in advance and have them ready before beginning.
2. In a tall-sided saucepan or pot, stir together water, fresh lemon juice, and sugar. Once the mixture is combined, turn on the stove to medium-high heat. Heat the mixture for 8-11 minutes. Do not stir. The mixture will melt, bubble, and turn amber in color.
3. Once the mixture is a medium amber color, remove the pan from the heat.
4. Quickly and carefully add the vegan butter and coconut milk into the hot mixture. Whisk caramel thoroughly for two minutes. *When you add the butter and milk the mixture will rise in the pan, bubble vigorously, and steam.
5. Let sit at room temperature to cool before transferring to a storage container or filling tarts.
1. Chop chocolate into small pieces. Place in a bowl and set aside.
2. Bring coconut milk to a gentle boil. As soon as milk comes to a gentle boil, pour over the chocolate pieces. Do not stir. Cover and let sit for 8 minutes.
3. Whisk the mixture together until smooth and creamy.
1. Layer 1 ½ T. caramel in tart shells. Let set in the fridge for 15 min.
2. Layer 1 T. chocolate ganache on top of the caramel. Let set.
3. Optional garnishes: drizzle melted chocolate on top and sprinkle with flakey salt. 4. Store tarts in an airtight container in the refrigerator until ready to eat.
TIPS
Do not stir the sugar and water mixture. Stirring can cause crystallization, which results in a grainy caramel. If you notice one side of the mixture darkening much more quickly than the other, you can drag a silicone spatula from one side of the pan to the other a few times. Do this slowly and gently.
The sugar and water mixture should smell well toasted, but not burnt when you add in your vegan butter and coconut milk.
Set a timer when you make caramel to be sure you know how long the mixture has been heating. You do not want to over or under cook caramel.
Color tells a lot when making caramel! If your melted sugar mixture is: Light amber when you add in the vegan butter and coconut milk, your caramel will have a mild flavor and may not become firm in the fridge. Medium amber when you add in the vegan butter and coconut milk, your caramel should have a classic caramel flavor, and be gooey at room temperature, but firm when refrigerated. Dark amber when you add in the vegan butter and coconut milk, your caramel may have a slightly overpowering flavor and may get hard when refrigerated.
Caramel can be made in advance. Store finished caramel in an airtight container in the refrigerator until ready to use. Once ready to use, caramel may be too firm to scoop. If so, simply heat in 10-second increments in the microwave until it is just scoopable. Be careful to not overheat.
Caramel will last for at least 2 weeks in the refrigerator.
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Directions
1. Measure all of your ingredients in advance and have them ready before beginning.
2. In a tall-sided saucepan or pot, stir together water, fresh lemon juice, and sugar. Once the mixture is combined, turn on the stove to medium-high heat. Heat the mixture for 8-11 minutes. Do not stir. The mixture will melt, bubble, and turn amber in color.
3. Once the mixture is a medium amber color, remove the pan from the heat.
4. Quickly and carefully add the vegan butter and coconut milk into the hot mixture. Whisk caramel thoroughly for two minutes. *When you add the butter and milk the mixture will rise in the pan, bubble vigorously, and steam.
5. Let sit at room temperature to cool before transferring to a storage container or filling tarts.
1. Chop chocolate into small pieces. Place in a bowl and set aside.
2. Bring coconut milk to a gentle boil. As soon as milk comes to a gentle boil, pour over the chocolate pieces. Do not stir. Cover and let sit for 8 minutes.
3. Whisk the mixture together until smooth and creamy.
1. Layer 1 ½ T. caramel in tart shells. Let set in the fridge for 15 min.
2. Layer 1 T. chocolate ganache on top of the caramel. Let set.
3. Optional garnishes: drizzle melted chocolate on top and sprinkle with flakey salt. 4. Store tarts in an airtight container in the refrigerator until ready to eat.
TIPS
Do not stir the sugar and water mixture. Stirring can cause crystallization, which results in a grainy caramel. If you notice one side of the mixture darkening much more quickly than the other, you can drag a silicone spatula from one side of the pan to the other a few times. Do this slowly and gently.
The sugar and water mixture should smell well toasted, but not burnt when you add in your vegan butter and coconut milk.
Set a timer when you make caramel to be sure you know how long the mixture has been heating. You do not want to over or under cook caramel.
Color tells a lot when making caramel! If your melted sugar mixture is: Light amber when you add in the vegan butter and coconut milk, your caramel will have a mild flavor and may not become firm in the fridge. Medium amber when you add in the vegan butter and coconut milk, your caramel should have a classic caramel flavor, and be gooey at room temperature, but firm when refrigerated. Dark amber when you add in the vegan butter and coconut milk, your caramel may have a slightly overpowering flavor and may get hard when refrigerated.
Caramel can be made in advance. Store finished caramel in an airtight container in the refrigerator until ready to use. Once ready to use, caramel may be too firm to scoop. If so, simply heat in 10-second increments in the microwave until it is just scoopable. Be careful to not overheat.
Caramel will last for at least 2 weeks in the refrigerator.