Salted Caramels


I love caramel – it’s probably my ‘go to’ sweet of choice, but obviously it’s usually out of the question if you’re dairy-free. I’ve always shied away from attempting confectionary; sugar concoctions seems so scary and unobtainable, but I’ve leant that you really don’t need to be scared. As long as you’re careful and if possible use a sugar thermometer it’s as simple as can be.

While most caramel is dairy heavy, these don’t suffer at all from using alternatives, in fact I would challenge anyone to notice a difference. We didn’t. The salt is key, it’s amazing how a little sprinkle can not only tame the sweetness but also highlight the flavours. A perfect gift, whether for Valentine’s Day, a friend or just yourself!

Salted Caramels (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)


makes about 30

  • 1 cup oat cream
  • 1 cup granulated suagr
  • 1/3 cup dairyfree spread/butter
  • 1/2 cup golden syrup
  • 1/2 tsp good quality salt, such as ‘fleur de sel’

– Line a baking tray with parchment and oil well.

– Melt together the oat milk and dairy-free spread. Set aside.

– Pour the syrup and sugar into a saucepan. Heat to melt the sugar.

– Stir in the cream and spread mixture.

– Heat to 240 degrees Fahrenheit (or to between soft and hard ball stage).


– Pour onto the oiled parchment, sprinkle with the salt and leave to set (an hour or two should suffice)


– Peel off the paper and using scissors cut into rectangles

– Wrap in waxed paper and store in a sealed container. These keep well for a couple of weeks.


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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

8 thoughts on “Salted Caramels

    1. I don’t use milk, just dairyfree cream (my choice is oat but any would work). I haven’t tried the recipe with milk as I think it needs the extra luxurious texture provided by the cream.

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