Lactose-free Caramels

Make a small batch of lactose-free caramels for those with dietary restrictions. Just as delicious as those made with regular milk but without any of the discomfort!

Prepare: 15

Bake: 45

Servings: 36 pieces

Equipment

Thermometer
Pastry Brush

Ingredients

1 cup (240mL) lactose-free milk*
1 cup (200g) sugar
½ tsp (2.5g) salt

Instructions

Line a small cake or 9x5 loaf pan (23x13cm) with aluminum foil and spray with non-stick spray or oil generously. Set aside.
In a 3 quart heavy saucepan, stir together salt, milk and sugar gently. Bring to a slow boil over medium low heat.
If any sugar gets on the sides of the pan while cooking, carefully brush down with cool water carefully using a pastry brush. This will help prevent crystallization.
Stir continuously. The mixture will thickened and start turning brown. Constantly stir at this point to avoid scorching the caramel. Continue cooking mixture until it reaches 240F (115C) for a soft, chewy caramel. If you want a harder caramel, cook to 245 - 250F (112 - 116C.)
Remove from heat, let the mixture stop boiling and carefully pour into the pan. Do not scrape the sides of the pan in case any sugar crystals formed.
Allow caramel to cool complete before handling or cutting into bite sized pieces. This can take 1-3 hours.
Wrap individually in wax paper and store in an airtight container.

Notes

*Soy milk or coconut milk can be used in place of lactose-free milk.

Recipe was created using fat-free lactose-free milk. You may use any percentage of milk you desire (1%, 2%, whole milk.)
If you are having trouble with the candy turning grainy, add 2 tbs (42g) of corn-syrup or honey to the mixture before cooking. This will aid in preventing crystallization.
Non-stick pans are notorious for causing sugar to crystalize when making candy. A good stainless steel pan with a heavy bottom is ideal.
If you don't have a thermometer, you can test it by dropping a small amount in cold water. Wait several moments to allow syrup to cool before handling. A ball should form and easily flattened when removed and pressed with your fingers.
Caramel is very hot. Never leave the pan unattended and take extreme care when working with heating sugar.
Adjust the heat as necessary. Do not allow the mixture to boil over, especially on glass stovetops. Hot sugar syrup and milk products can damage glass surfaces. Electric glass stovetops are not recommended for making candies.
Do not touch or taste hot caramel. Use oven mitts and let the caramel cool completely before handling or consuming. You will be burned if you fail to heed this advice.

Nutrition