In The Oven

http://purplefoodie.com/candied-ginger-ginger-ale/

1/2 pound fresh ginger, peeled, sliced thinly
2 cups sugar, plus additional sugar for coating the ginger slices, if desired
2 cups water
pinch of salt
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I traveled to New West from downtown Vancouver in hopes of finding chocolate bars at this vegan store out there, just to be sadly disappointed in finding they were sold out!

So I tried my luck at making my own chocolate.
After 2 unsuccessful attempts with cocoa beans, I opted for the melting some chocolate chips to make bars.

-melt one and a half bags of vegan chocolate chips in a double boiler.(I have found these chocolate chips at Wholefoods, and a different brand at Choices before.)

-while that is melting line a 9/9inch pan with foil or parchment paper.

-Spread 3/4 of the melted chocolate on the bottom of the pan, sprinkle peanuts on top and put the pan into the freezer

next is making the caramel

1 1/4 cup coconut cream
1 cup brown rice syrup
1/4 cup water
1 cup sugar
1/4 cup vegan earth balance margarine

combine the coconut cream, rice syrup, water, and sugar  in a pan

with a candy thermometer  whisking periodically, heat up the mixture at medium heat until the thermometer reads 250

(it does bubble up pretty high at times lowering the temperature helps that problem)

remove from heat, and add the margarine and whisk until melted


pour caramel over the cold chocolate in the pan from the freezer, and return back to the freezer

wait until the caramel has cooled before getting the double boiler going again, but once it is cool set it up, and melt that 1/4 pan of chocolate again

when the pan from the freezer is cold, chop it into bar sized pieces and lay out on parchment paper,  spreading the chocolate  all over the caramel and return back to the freezer until firm. once firm  wrap in clingfilm or parchment paper, store in air tight container.
delicious!