This is a recipe I am really excited about. I have been looking out for a dairy-free version of caramel sauce for a long time, I mean really long. Caramel usually consists of heavy cream, sugar, and butter, so recreating a non-dairy version poses quite the challenge. I finally came across a recipe to try from Your Life Uncommon. The original recipe is actually for caramel sauce, and caramel candies, but I was only focusing on the sauce, so I altered the recipe for fit my needs. I think this is technically considered more of a butterscotch sauce because it uses brown sugar, but I tried using white sugar and it just did not work, so trust me, stick to using brown sugar! This is a really easy recipe, just measure out the ingredients, and cook on low to medium heat until done. You do need to use a candy thermometer, but don’t be afraid of it! This is a great beginner recipe and the caramel sauce is extremely versatile. I have used it as a sauce over my non-dairy speculoos cheesecake, and most recently to create a salted caramel glaze for my apple pie bundt cake. I can’t wait to find new uses for this vegan caramel sauce.
- ½ cup vegan margarine such as Earth Balance Buttery Sticks
- 1 cup corn syrup
- 1-14 oz. can full fat coconut milk
- 2¼ cups light brown sugar
- ½ tsp. sea salt
- In a medium size heavy bottomed pot add in the margarine, corn syrup, coconut milk, and brown sugar. Cook on low to medium heat stirring occasionally until the sugar is dissolved and the margarine is melted. Then add in the candy thermometer. Boil the sauce, stirring occasionally, until the temperature reaches 230-233 degrees F (thread stage). Remove from heat and stir in the sea salt. Pour into heatproof container, cover with plastic wrap directly on the surface so a skin does not form. Store in the fridge for about 2 weeks. Can be served room temperature or warm, just stir before serving.