Vegan Caramel Sauce

Course: Sweet Treat Servings: Lots!

Prep time: 5 min Cook time: 30 min

Difficulty level: Easy

VEGAN

GLUTEN FREE

Author: Jennifer Sargison

This is the perfect sweet and sticky sauce, it not only tastes great but it will also save you a fortune if you’re already buying shop bought vegan caramel sauce. I like to use this in a caramel latte or iced latte and it is also PERFECT for all sweet treats.

Pour over Caramel slices, or jazz up your brownies. How about drizzling onto ice-cream sundaes and milkshakes? Or as an ultimate sauce for banana fritters, or pancakes

If you like caramel then you’ll LOVE this. Take a look at some of the sweet dishes I like to make with this vegan caramel sauce…So Yummy

Ingredients

65 ml water

5g cream of tarter (optional but helps the sauce to stabilise)

200g brown sugar

300ml Full fat coconut cream (just the cream from the top of a tin of coconut and not the water liquid beneath)

Method

  • Place the water in a small pan (non-stick if possible)

  • Add the cream of tarter and sugar and gently warm until simmering.

  • Once the liquid begins to boil keep boiling for 25 minutes until the liquid had reduced and thickened. Keep an eye on the pan and mix a few times to prevent the sugar sticking to the bottom of the pan.

  • Once the sauce has thickened add the coconut cream and stir really well. Boil for another 5 minutes.

  • Allow to cool (the sauce will also thicken a little as it cools)

Once fully cool, add the caramel sauce to a clean jar with an airtight lid and keep in the fridge. It will keep in the fridge for many weeks due to the high sugar content. I would suggest a maximum of 4 weeks before you need to use it all up.

If you do make this then I hope you love it

Any thoughts or comments?

Please leave your message below

Big love, Jen x

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