dairy-free caramels

It just doesn't seem like the holidays without some homemade caramels. And I've come up with a dairy-free recipe that works! Try it, you'll like it (just try not to eat the whole pan ;)

1 cup softened or melted non-dairy margarine (I use Nucoa)

1 pound light brown sugar

1 "can" sweetened condensed soymilk (3/4c powdered soymilk + 3/4 c sugar + 1/2 c hot water, 

whisked together)

1 cup light corn syrup

1 pinch salt

1/2 TB vanilla (optional)

1. Make your sweetened condensed soymilk by whisking the ingredients together until you have a smooth, thick sweetened condensed milk.

2. Grease a 9x13 pan.

2. Combine all incredients in a heavy-bottom saucepan and heat over medium to medium-high heat until you reach a "soft ball" state (the caramel turns into a soft ball when a little is drizzled into a dish of ice-cold water). Note: At high altitudes this happens at about 225 degrees, but closer to sea level, you should reach soft ball around 235 degrees. Stir nearly constantly to avoid scalding.

3. Once caramel has reached desired consistency, pour into pan, then put in refrigerator for a few hours to set. Cut in squares and wrap in waxed paper.

Enjoy!