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.