Vegan Caramel Bars
Barbara Shaurette
ingredients
- For the Crust:
- 1 cup of Earth Balance
- 1 cup light unbleached or white beet sugar
- 1 1/2 cups confectioners’ sugar, sifted (you can make vegan powdered
- sugar pulsing the raw cane sugar in your food processor or blender
- with a tablespoon of cornstarch)
- 1 teaspoon salt
- 3 1/2 cups unbleached all-purpose flour (you can use whole wheat
- pastry flour too)
- For the Filling:
- 1 cup raw cane sugar
- 1 cup light corn syrup
- 4 tablespoons Earth Balance
- 1 cup coconut milk
- 1/4 cup of soy creamer (you can use soy milk also)
directions
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Start by making the crust, mix the Earth Balance and sugars using a
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handheld or upright mixer until creamy. Slowly add in the flour, the
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mixture will be crumbly but be able to form a ball if you gather it in
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your hands.
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Preheat your oven to 325 degrees F, and lightly spray your 9×13 pan.
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Press about half of the dough into the bottom of the pan. Bake this
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for 25 minutes, it will still be very pale….like shortbread.
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Let this cool while you make your caramel filling. In a sauce pan add
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all ingredients for filling except the soy creamer. Heat on medium
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heat stirring constantly until boiling. Once it is boiling using
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either a candy thermometer (or glass of cold water nearby) boil until
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the temp is 245 degrees F. I don’t have a thermometer and the hole
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“hard/soft ball” thing always scared me….after it is boiling for about
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3-5 minutes every now and then you can drop a bit of the caramel into
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the cold water. The caramel is done when the drop in the water stays
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together. If you pull it out of the water it will even look like
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caramel! Otherwise the caramel will kind of just sink to the bottom
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but look sugary and dissolve a bit.
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Once the caramel is done remove it from the heat. As it cools it will
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become thicker and stiffer. Resist the urge to just eat the caramel
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and screw the bars. Remember the bottom crust is already baked, might
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as well go through with it. :)
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While the caramel is still warm and stir able add the soy creamer and
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stir until its fully mixed it. Then pour/spread the caramel onto the
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cooked bottom crust. Then take the remaining dough and crumble it over
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the whole top.
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Bake it on 325 degrees F for about 35 minutes. The caramel will become
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bubbly and leak out of the sides of the topping a little bit. Best
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served warm!
Source: Barbara Shaurette
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