Vegan Chewy Vanilla Caramel Recipe formulations are often the hardest to perfect in the plant-based pastry world. In this technical masterclass, Chef Andrés Lara provides the definitive solution to the common problems of separation and graininess. Mastering this Vegan Chewy Vanilla Caramel Recipe requires a deep understanding of how to replace the structural network of dairy proteins with plant-based fats and hydrocolloids to achieve that iconic “pull” and mouthfeel.
Designed for professional confectioners and serious home bakers, this course focuses on the Maillard reaction. You will learn the systems to produce a Vegan Chewy Vanilla Caramel Recipe that develops a deep, amber color and a rich, nostalgic flavor profile, indistinguishable from traditional butter-based caramels.
The success of any Vegan Chewy Vanilla Caramel Recipe relies on the stability of the emulsion. Without milk solids, we must engineer a bond between the sugar syrup and the plant fats (such as coconut or cocoa butter). Chef Lara teaches you the precise cooking stages and agitation techniques needed to prevent “oiling out” during the cooling process.
We also explore the role of sugars. By balancing glucose, sucrose, and invert sugars, we control the crystallization and water activity (Aw), ensuring your Vegan Chewy Vanilla Caramel Recipe remains soft and chewy over time, rather than turning brittle or sticky.
A great caramel must be workable. This tutorial covers the cooling and setting parameters necessary for a clean cut. You will learn how to slice your Vegan Chewy Vanilla Caramel Recipe using a guillotine or knife without deforming the shape.
Finally, we discuss wrapping and shelf life. Because this is a Vegan Chewy Vanilla Caramel Recipe, it interacts with humidity differently than dairy caramel. We provide the storage protocols to keep your candies glossy and fresh, making them perfect for retail boxes or high-end gifting.
What is included in the recipe?
Recommendations and rules:
CHEF COURSES
