Vegan recipe.......use unsalted vegetable based margarine. For the caramel........1 cup any sugar you prefer and 1/2 tsp salt. Place on medium heat and stir until is starts to slightly brown. Refrigerate a can of full fat coconut milk and skim off the top 1/2 that's super creamy. Add the coconut milk slowly to your sugar mixture when it's at around 340 degrees. Works like a charm!!!!
These Carmelitas Are Better Than Everything Else You Will Ever Eat