I haven’t gotten to make more caramel, but I did eat my last batch. Definitely the right chew, but so pale it looked like raw chicken, and the fat didn’t emulsify so it was, as my SO immediately described it, “gweasy.” Picture: https://postimg.cc/qtY5kV6g

Recipe was as follows:

• 192g sugar
• 65 ml canned coconut cream
• 28g vegan butter
• Salt and vanilla to taste

1. Put sugar in a pot with just enough water to fully wet it, along with the coconut cream
2. Heat over medium heat to firm ball temperature
3. Remove from heat, add butter, salt, and vanilla.
4. Pour into pan lined with parchment paper

I’m going to try again with the same ingredients but try melting the sugar dry, then adding the coconut cream. That would at least help with the color of nothing else. Failing that, I have another recipe I can try that uses corn syrup and brown sugar along with sweetened condensed coconut milk.—