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Hi Bold Bakers!
WHAT YOU GET: A no-fuss vegan caramel sauce recipe that can be used as a topping or dip for many desserts, made in under an hour and perfect for topping almost anything.
After many requests for a dairy-free and Vegan Caramel Sauce option, it is finally here! This recipe is not just for vegans, but all caramel fans, and it’s actually way less finicky than traditional caramel sauce.
Lots of store-bought caramel sauces are full of artificial ingredients and flavorings to make them last longer and “taste better.” Well, this recipe is here to show you you can make homemade vegan caramel sauce with just a few store-bought ingredients you probably have in your cupboard right now. This Vegan Caramel Sauce recipe is made by simply simmering coconut milk, maple syrup, and a pinch of salt. When the sauce has reduced down into a thick caramel, I take it off the burner and add vanilla and coconut oil. These last 2 ingredients make the sauce glossy, rich and full of flavor.
I cannot tell you how yummy and addictive this Vegan Caramel Sauce is. Whether as a topping for ice cream or as an addition to my morning oatmeal, this sauce is perfect to pair with just about everything. This recipe is a “must-try” for all you Bold Bakers, vegan or not!
What Makes This Vegan Caramel Sauce Easy?
Usually, caramel sauce has to be babysat and can easily burn leaving you with an acrid or bitter caramel. This caramel thickens low and slow on the stove requiring just an occasional stir from you.
Tools You Need To Make Vegan Caramel Sauce
- Large heavy bottom saucepan
- Measuring cups and spoons
- Airtight storage container
Gemma’s Pro Chef Tips For Making Vegan Caramel Sauce
- Customize your flavor by using rum extract instead of vanilla extract.
- Add ¼ tsp coarse salt at the end for salted caramel.
- Steam releases when you stir this caramel so be sure to keep your hands and face away before stirring.
- Reheat using a double boiler method aka bain-marie.
Can You Use Other Sweeteners?
Any sugar that caramelizes can be used in equal volume.
Can You Use Other Dairy-Free Milk?
Yes, the reason for the coconut milk is that it is high in fat, and this enriches the sauce. Another type of nut milk will give you a thinner result.
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Vegan Caramel Sauce Recipe
- 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)
- 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.