1 Cup Coconut Milk
1 Tablespoon Vanilla
5 Tablespoons Earth Balance Butter
2 Teaspoons Sea Salt
1 1/2 Cup Sugar
1/4 Cup Honey
1/4 Cup Water
Line bottom and sides of an 8 inch square baking pan with parchment paper, then brush parchment lightly with oil.
In a small saucepan, combine coconut milk, butter, and sea salt. Bring the mixture to a boil stirring occasionally. Remove from the heat and set aside.
In a large, heavy sauce pan set over medium to medium-high heat, combine sugar, honey, vanilla, and water. Bring the mixture to a boil, stirring. Once the sugar is dissolved, cook the mixture until the temperature reaches 248 degrees F, gently swirling the saucepan (do not stir). Carefully stir in the coconut milk mixture. It will bubble up, so take care not to burn yourself. Continue to simmer, swirling the mixture frequently, for 15-20 minutes, or until the mixture thickens and turns golden brown. While simmering, do not allow the temperature go higher then 250 degrees F.
To determine if the caramel with your fingers to determine if the consistency you like, drop a small amount of caramel into a bowl of cold water. Test the ball of caramel with your fingers to determine if the consistency is right.
Pour the cooked caramel into into the prepared pan. Let the caramel cool for 2 hours. Let cool for about 2 hours and cut and wrap each square. ( I did not cut and wrap, knowing I would just dump into the crock pot)