Vegan Caramel Sauce
Easy to make, rich, and creamy, this vegan caramel sauce is perfect for desserts, coffee, or ice cream!
Ingredients
- 1 cup light brown sugar
- ½ cup full fat coconut milk well stirred and divided
- 2 tablespoons dairy free butter
- 1 teaspoon pure vanilla extract
- ½ teaspoon sea salt
Instructions
- Place the light brown sugar and coconut milk in a large saucepan set over medium heat. Cook, stirring occasionally, until the sugar has melted completely.
- Bring the caramel to a boil and cook until the temperature reaches the “soft ball” stage (235F). This should take 5-7 minutes, but I highly recommend using a candy thermometer to ensure it’s the right temperature!
- Remove the pan from the heat and add the butter, vanilla and sea salt. Whisk to combine.
- Enjoy immediately. This caramel is best enjoyed fresh as it will become gritty when reheated. It can be stored in the fridge for up to 5 days and reheated in 10 second intervals in the microwave until warm.
Notes
- A candy thermometer is a must when making this recipe, especially if you're not already a professional at cooking caramel! Some home cooks can eyeball this, but I like to be precise to be safe. Cook the sugar mixture until it reaches the soft ball stage, or 235°F.
- Use full-fat coconut milk rather than a light version, and be sure to pour it out of the can into a bowl and whisk it well to combine the coconut solids and liquid.
- Homemade caramel can get gritty after it's refrigerated, so it's best to enjoy your homemade caramel right after making it! If you need to, store leftovers in the fridge for up to 5 days.