Gramma Carolyn (wheelchair).
she used eagle brand caramels..I use the agave caramel recipe to avoid the corn syrup
mix together oatmeal, flour, brown sugar, 3/4 cup butter, 1 tsp baking soda,and 1/4 tsp salt.
press half of mixture in 9X13 pan. bake 15 minutes
melt caramels with 4 Tablespoons cream and pour over crust or:
make dairy free caramel recipe (below)
use 1/2 of caramel recipe to pour over crust
sprinkle with nuts and chocolate chips
crumble the rest of crust mixture over top
bake 15 minutes at 325 degrees
Dairy-free Caramel
1 cup Earth Balance margarine; or 2/3 cup coconut oil
1 cup light corn syrup replacement (see below) or light corn syrup
2 cups sugar
1 1/2 teaspoon gluten free vanilla
1 can (14.5 ounce) coconut milk plus enough almond milk ; to total 2 cups
Preparation
Prepare your pan/s: Line an 8 inch x 8 inch pan with parchment or, if dipping apples, cover a baking sheet with parchment and poke the sticks into the apples. I do this by very lightly oiling my pan, then laying in the parchment so the parchment does not slide around. If you will be coating apples, you can cover a few apples and then place the remaining caramel in a smaller parchment lined container such as a bread loaf pan for the caramel you will have leftover. If making caramel sauce, have a canning jar and lid ready. I use a canning jar, pouring the sauce into a clean canning jar, letting the sauce cool before capping and storing in the refrigerator. Heat caramel sauce by putting uncovered jar in a sauce pan with water and heating to desired temperature.
Place the margarine, sugar, coconut/almond milk mixture and corn syrup replacement in a large saucepan. Clip candy thermometer to saucepan. Slowly bring ingredients to a low boil stirring very, very often. Keeping things at a low boil prevents the caramel sugars from forming grainy crystals, prevents boil over and hot sugar spatters.
Cook over medium-high heat while continuing to stir often until candy reaches 248 degrees F. For softer caramels cook to 243 for softer caramels. If you are making caramel sauce for dairy-free ice cream or for less sticky caramel (like I did for my daughter with braces) cook the caramel to 230 degrees. This takes quite a while generally 1 ½ to 2 hours with my stove, so I will do this while I have other things I am puttering around with in the kitchen. Trust me it is worth it! You could cook it at a little higher temp than I do so it goes faster, but then you need to stir continuously. It starts out very milky looking, but will become a nice caramel color when cooked. Mmmmm…
Remove saucepan from heat and stir in vanilla.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1431g) | ||
Recipe Makes: Servings | ||
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Calories: 4826 | ||
Calories from Fat: 2041 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 226.8g | 302 % | |
Saturated Fat 116.3g | 581 % | |
Monounsaturated Fat 71.6g | ||
Polyunsanturated Fat 24.5g | ||
Cholesterol 396.6mg | 122 % | |
Sodium 63919.5mg | 2204 % | |
Potassium 2546.8mg | 67 % | |
Total Carbohydrate 704.7g | 207 % | |
Dietary Fiber 27.4g | 110 % | |
Sugars, other 677.3g | ||
Protein 49.7g | 71 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4826
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