Soft Caramel Candy

Ingredients

• 1 cup coconut milk (or heavy cream)
• 5 tablespoons vegan butter substitute (or unsalted butter)
• 1/4 teaspoon salt
• 1 1/2 cup white sugar
• 1/4 cup agave (or light corn syrup)
• 1/4 cup Cali-Belgique IPA or another light-colored, hoppy beer

Directions

1. Line an 8�8 baking pan with parchment paper. Leave some overhang so you can lift the caramels out with the paper. Lightly butter the parchment paper with margarine or real butter.
2. In a medium, microwave-safe bowl, combine coconut milk, butter substitute, and salt. Microwave for 1-2 minutes, stirring every 30 seconds, until butter has melted.
3. In a large 4-quart pot, combine sugar, agave, and beer. Give it a quick stir; the mixture will resemble a thick grainy paste.
4. Cook sugar syrup over medium heat, without stirring, until mixture reaches 260 F on a candy thermometer. *NOTE*
5. Once the sugar has reached temperature, remove from heat and slowly whisk in coconut milk/butter mixture. The mixture will bubble up and double in size. Whisk only until well combined.
6. Return pot to heat and continue to cook, without stirring, until caramel mixture reaches 250 F. *NOTE*
7. Once the caramel mixture reaches temperature, immediately pour in to prepared baking pan. Don�t scrape the bottom of the pan! You don�t want any of the hard or burnt bits at the bottom.
8. Let caramels set for at least two hours, up to overnight. You can put them in the fridge, but keep in mind that you will probably have to let them warm up a bit to cut them.
9. Once caramels have set, lift them out of pan using the parchment paper overhangs. Cut caramels with a sharp paring knife coated lightly in cooking spray.
10. Wrap caramels in parchment or wax paper, twisting the ends.
11. Note Its a good idea to have a reliable candy thermometer for this recipe. Too hot and your caramels will turn out too hard. Too cool and your caramels will never set. However, if you really want to make this recipe without a candy thermometer, use the cold water test.