Homemade caramel isn’t difficult, it just requires a few ingredients, a few utensils and a few tips.
This caramel sauce is:
Easy to make
Perfect addition for any dessert
100% vegan and gluten-free
No thermometer needed!
Unlike many caramel recipes, this recipe doesn’t require a candy thermometer! You’ll just need your eyes-haha!
You will need to follow the instructions ‘step by step’ in order to create this irresistible caramel perfectly.
How to make a vegan caramel sauce?
Vegan caramel is SUPER quick and easy to make. It thickens as it cools and is just soo tasty! You’ll need 3 ingredients- caster sugar, dairy-free block butter and coconut cream. Use the written out recipe below for the full recipe + method, but here is an overview.
Firstly, you’ll want to melt the sugar in a small saucepan, stirring with a wooden spoon until it turns liquid and golden in colour.
Next step is to add in the dairy-free butter. Stir this in until its combined. The mixture will turn thicker.
Finally, add in the coconut cream.
That’s it, the caramel is done
How to store this caramel sauce recipe?
As this caramel contains coconut cream, you’ll want to store it in the fridge.
Best way to store caramel in a a sealed container or jar. I allow my caramel to cool down at room temperature for around 30 minutes (so the heat from the caramel doesn’t effect my fridge), pour the caramel in the jar / container, add on the lid and place in the fridge. That’s it! The longer it’s in the fridge, the thicker the caramel will be!
Looking for more caramel inspired recipes? Look no further:
Place the sugar into a medium / large saucepan. Place the pan on the hob over a low heat. Allow the sugar to melt, this will take around 5-8 minutes. Don’t burn the sugar! Make sure to stir the sugar constantly to prevent burning. You can use a wooden spoon or heat proof spatula.
When all of the sugar has melted and is a golden / amber colour, add in the butter. Be careful, as the sugar is very hot. Remove the pan from the heat and stir to combine. Allow the butter to melt into the sugar. It might bubble but thats fine. Once it’s combined, it might go a thick consistency, now add in the coconut cream. It will steam and bubble again so be very careful!
Add the pan on the heat and allow to simmer for 3-5 minutes to help thicken it up.
Remove the pan from the heat. Set aside to cool for 30 minutes, then transfer / pour the caramel into a heat proof jar. Place the jar into the fridge. Allow to chill and and overnight. The caramel will will turn into a toffee consistency.
Store: Keep this caramel sauce in a sealed jar / container in the fridge. Best enjoyed a week of making.
Coconut cream: Chill a can of coconut milk in the fridge overnight, turn it upside down and open. Pour out the liquid and use the thick, white cream.
What vegan block butter to use? My favourite vegan / dairy-free block butters are ‘Naturli Vegan Block’ or Flora Plant Based Block Butter Alternative (salted or unsalted).