Question: Why did my caramel get so hard?
By: Helen Pitlick
Published: September 13, 2010

I tried to make vegan caramel over the weekend with margarine, sugar, soy creamer, and corn syrup. I followed the directions and used a candy thermometer, but my caramel was waaay too hard! How can I get a softer, chewier candy?

Answers:
Curt

Make sure the candy thermometer is calibrated properly.  Put it in boiling water and see that it reads 212 F.  Cook it to a lower temperature than the batch you tried.  Usually if you put a bit into a glass of water it will harden to the consistency it will end up in.  You could also add more soy creamer and it should turn out creamer and softer.  I think I'd just use margarine, sugar and soy creamer eliminating the corn syrup....but that's just me.  I can understand the reasons behind being a vegan...but everyone needs to eliminate corn syrup from their diet.
Curt

I would add more sugar (or not) and stick with just the margarine and the soy cream.  Experiment around with small batches until it comes out the way you want it.  The higher the temperature of the mixture the harder it will become.  And if you use the glass of water with a drop of caramel technique to determine it's consistency...that works good.  If you use maple syrup it will taste like maple syrup instead of creamy caramel.
Curt

I didn't mean to delete that....   I'd just stick with the sugar, margarine and soy cream.  You might want to add a little more sugar.  I'd just experiment around making small batches until you get it the way you want.  The water in the glass technique with a little drop of caramel works well.  NO maple syrup unless you want maple tasting caramel.
Helen Pitlick

Curt, you're the best!