Super Yummy Vegan Caramels

1) Line an 8 inch x 8 inch baking pan with parchment paper. (For thinner caramels that are easier to cut, use an 8.5 x 11 inch baking pan).

2) Add all ingredients except vanilla (and optional raw cocoa powder) to a large pot. Make sure you have room to stir without the liquid splashing over the top of the pot.

3) Cook over medium heat and bring ingredients to a boil, stirring frequently. You will need to cook the mixture down to about ¼ of its original volume. It will take about 35 minutes.

4) Continue to cook over medium heat until candy reaches 245 degrees F. If you do not have a candy thermometer, you can test using a glass of cold water. Drip the mixture from your spoon into the glass of cold water. When the mixture makes a firm ball in the water, your candy is ready.

5) Remove from heat and allow to cool for 1-2 minutes. Stir in vanilla (and optional raw cocoa powder or chopped nuts) and pour into baking pan lined with parchment paper.

6) Allow to cool completely. Could be 2-3 hours, depending on whether you use the deeper or shallower baking pan.

7) Once the caramel has hardened, snip into cubes using kitchen shears or cut with a very sharp knife. Wrap the cubes individually with plastic wrap or place in cute mini cupcake holders if serving that day.

To make caramel sauce, heat to 230 degrees F and remove from heat. Let mixture stand for 1-2 minutes before adding the vanilla (and optional raw cocoa powder). Pour into a glass jar for a rich and creamy dairy-free caramel sauce. Serve immediately or store in the refrigerator once cool.

To make toffee, heat to 300 degrees F and follow the original instructions. This may be a better choice for anyone who has trouble with very chewy foods.