*vegan* Chocolate Caramels

Based on a current recipe in the Recipezaar database, I've made some significant substitutions that allowed the recipe to be vegan, if you accept that the Hageland chocolate was made in a factory where non-vegan items were made. Otherwise, use the brand you prefer. It must be a dark chocolate for this to work though.

• Ready In: 40 mins
• Serves: 24

Ingredients

• 3⁄4 cup butter, spread (Earth Balance brand, which is vegan)
• 6  squares dark chocolate (Hageland brand was what I used)
• 1  cup  thai kitchen full-fat coconut milk
• 1⁄4 cup  thai kitchen full-fat coconut milk
• 4  tablespoons corn syrup
• 2  cups raw sugar, tightly packed (Sugar in the Raw brand)
• 1⁄4 cup raw sugar, tightly packed (Sugar in the Raw brand)
• 1  teaspoon vanilla extract

Directions

1. Put all the ingredients in a heavy bottom pot with room for boiling and stirring, and bring to the boil, stirring constantly with a wooden spoon.
2. After it reaches a full boil, too high to stir down, lower the heat until it will still boil but not boil up.
3. Cook for 35 minutes at a continuous active low boil, stirring constantly.
4. Put into 8x8 inch 2 inch deep pan on waxed paper to cool.
5. Cut when fully cooled.
6. cooking time does not cover cooling time.