Vegan Caramel Sauce Recipe
My best Vegan and Dairy Free Caramel Sauce is in response to many requests for a delicious, easy to prepare caramel topping for many desserts.
20 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 94 kcal | Sugar | 10 g |
| Carbs | 11 g | Cholesterol | – |
| Protein | – | Sodium | 8 mg |
| Fat | 5 g | Fiber | 1 g |
| Sugar | 10 g | ||
| Cholesterol | – | ||
| Sodium | 8 mg | ||
| Fiber | 1 g |
Prep Time: 5 min Cook Time: 40 min Total Time: 45 min
Ingredients
2 cans full-fat coconut milk
1 cup (10oz/283g) maple syrup
a pinch of sea salt
2 tablespoon coconut oil
4 teaspoons vanilla extract (optional)
Instructions
In a large saucepan with a heavy base, combine coconut milk, maple syrup, and salt.
Bring to a boil over medium-high heat. Reduce the heat to medium-low and let simmer for about 40 minutes, stirring occasionally.
Add coconut oil and cook for another 5 minutes, or until it reaches a deep caramel color.
Stir a little more often towards the end to keep the bottom from burning.
Remove from the heat, add the vanilla, then pour the caramel into a bowl and let it cool for about 5 minutes.
Store in the fridge in an airtight container for about 2 weeks. To reheat bring to a bubble over a double boiler.