Vegan Caramel Sauce
Many of you fell in love with these Soft Vegan Caramels and asked if it’s possible to make caramel sauce using the same ingredients. Yes, totally doable and actually super easy to make! Just cook the caramel a little less and becomes thicker when it cools down.
This vegan caramel sauce can be rewarmed, if you want it to be runnier or spreadable. And when it is kept in the cold, the texture of it is stiffer and firmer. Use it however you want; my absolute favorite at the moment is to warm it a little bit and drizzle over frozen berries or ice cream. Or on weekends all over my morning oats!
Ingredients for one small jar:
1 can coconut milk (Make sure to buy full-fat canned coconut milk, not lite or coconut milk beverage)
3/4 dl agave or maple syrup
1/2 dl coconut sugar
1/4 tsp salt
Optional: 1/2 tsp pure vanilla extract if you love vanilla as much as I do
• Combine all ingredients except salt and vanilla extract in a medium saucepan.
• Bring to a boil. Let the mixture boil for around 5 minutes, stirring continuously, then lower to a simmer.
• Let it simmer (you’ll see little bubbles coming up all the time), stirring only if needed, until it cooks down to about half its volume and thickens. This usually takes around 40-50 minutes, depending on your stove, and the fat content in your can of coconut milk. A good indicator to test for progress, is to take your spoon, and just dip it into the top of the bubbly mixture. The mixture should stick to the spoon like a thick pudding when it is about done.
• Remove from the heat and stir in vanilla extract and salt. Pour in a glass jar and let it sit for about an hour in a room temperature.
• Cover the jar and refrigerate overnight – it will continue to thicken as it cools down.
Store in a fridge.
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