*vegan* Chocolate Caramels

• 34 cup butter, spread (Earth Balance brand, which is vegan)
• 6 squares dark chocolate (Hageland brand was what I used)
• 1 cup thai kitchen full-fat coconut milk
• 14 cup thai kitchen full-fat coconut milk
• 4 tablespoons corn syrup
• 2 cups raw sugar, tightly packed (Sugar in the Raw brand)
• 14 cup raw sugar, tightly packed (Sugar in the Raw brand)
• 1 teaspoon vanilla extract

1. Put all the ingredients in a heavy bottom pot with room for boiling and stirring, and bring to the boil, stirring constantly with a wooden spoon.
2. After it reaches a full boil, too high to stir down, lower the heat until it will still boil but not boil up.
3. Cook for 35 minutes at a continuous active low boil, stirring constantly.
4. Put into 8x8 inch 2 inch deep pan on waxed paper to cool.
5. Cut when fully cooled.
6. cooking time does not cover cooling time.

butter, chocolate, thai kitchen full, thai kitchen full, corn syrup, sugar, sugar, vanilla

Taken from www.food.com/recipe/vegan-chocolate-caramels-414057 (may not work)