I am trying to make a vegan caramel with 3 ingredients: coconut cream (not coconut milk), brown rice syrup and evaporated cane juice. does anyone know what the ratios should be for these ingredients? i want to do the dry method - take the rice syrup and sugar up to about 293-300F, add the coconut cream and cook to about 250-255F. any thoughts on if this might work?
i've been testing vegan caramels with mimiccreme, earth balance, corn syrup, brown rice syrup, etc. and i want a more simple recipe.