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Easy Vegan Caramel Sauce Mattie

Written by Mattie    
 
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Easy Vegan Caramel Sauce

Use this Easy Vegan Caramel Sauce recipe to bring another dimension to vegan cheesecakes, ice creams, pies, brownies or pretty much anything. Caramel is one of those rare taste miracles that's in the same realm of chocolate sauce and maple syrup; it would probably make cardboard taste delectable. It's liquid gold. This is an easy to make sauce that utilizes coconut cream for rich flavor. Coconut contains flavor compounds called lactones which are among the same compounds that give dairy products like cream their signature flavors. Want to turn up the flavor level to eleven? Replace the vanilla extract with 1 Tablespoon bourbon, rum or brandy.

Learn more about the sugar caramelization temperature stages.

Easy Vegan Caramel Sauce Recipe

½ cup full fat coconut cream (top ½ cup skimmed off the top of a can that’s been refrigerated for a minimum of 4 hours)
 
1 cup granulated white sugar
¼ teaspoon salt

1) Chill the coconut milk and remove the coconut cream

Place one 13.5 fluid ounce (400ml) can of full fat coconut milk in the refrigerator for a minimum of 4 hours. It's important to use full fat coconut milk instead of lite coconut milk in order to yeild enough coconut cream for this recipe to work properly. Carefully remove the can from the refrigerator and scrape top ½ cup of coconut cream off the top. Reserve the rest of the thinner coconut milk for future baking projects or things like oatmeal. 

2) Mix the sugar and salt over heat

Add the sugar and salt to a medium, heavy duty saucepan. Place over high heat while stirring constantly with a wooden spoon. 

3) Caramelize the sugar mixture then add the coconut cream

When the mixture gets clumpy reduce the heat to low and continue to stir constantly until all the sugar clumps have melted and the mixture is smooth. Keep stirring until the mixture has reached 340F. This should take about 10 minutes. Slowly and carefully pour the coconut cream into the sugar mixture in roughly 2 Tablespoon increments, stirring to combine. It’s important to stirr with extreme caution; dunk your hands in the ice water immediately this happens. The mixture will bubble vigorously and some of the caramel may start to solidify. It’s important to stir the mixture so caramel solidification is kept to a minimum.

4) Finish mixing the vegan caramel then cool

When all the coconut cream has been mixed in, turn the heat up to high and allow the mixture to boil while stirring slowly. This ensures that all solids have been melted into the mixture and there are no more chunks. Slowly and carefully transfer the mixture to a heat proof container placed over a wooden cutting board to insulate your work surface, cover and store in the refrigerator until cool, about 2 hours. To reheat, just warm it up in the microwave or in a pot and give it a quick stir. Store in a covered container in the refrigerator for up to one month. This recipe makes about 1 cup Easy Vegan Caramel Sauce.


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I recently discovered Organic Coconut Palm Sugar which is recommended for people with Diabetes. Can I substitute it for the white sugar in this recipe and the one for Golden Carmel Sauce? Are the measurements the same? Thank you! I LOVE carmel and have missed it. Mattie, I am constantly amazed by your website! You are the best!
Testarosa Reviewed by Testarosa May 29, 2013
Top 50 Reviewer  -   View all my reviews (2)

Sugar Question

I recently discovered Organic Coconut Palm Sugar which is recommended for people with Diabetes. Can I substitute it for the white sugar in this recipe and the one for Golden Carmel Sauce? Are the measurements the same? Thank you! I LOVE carmel and have missed it. Mattie, I am constantly amazed by your website! You are the best!

Owner's reply

Thanks so much Marcia! Although I haven't used it in this recipe, you should be able to use coconut sugar as a one-to-one substitution with regular granulated white sugar. So it should work in this recipe. I've actually been wanting to make caramel with coconut sugar- apparently coconut sugar gives it an awesome flavor! Let me know how it works out if you give it a shot!

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I'm assuming I can use a vegan-friendly, non-white sugar to make this? I generally use a light gold organic type from Florida.
Reviewed by Janet V February 23, 2012

Sugar type to use?

I'm assuming I can use a vegan-friendly, non-white sugar to make this? I generally use a light gold organic type from Florida.

Owner's reply

Yes, Janet V, feel free to use granulated non-white sugar. Evaporated cane juice such as Florida Crystals will work fine because it has the same ratio of glucose to fructose as granulated white (about 50/50). Good luck!

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This sauce is amazing. It didn't say how much vanilla/bourbon to use so I used one tsp. Amazing.
Rating 
 
5.0
Reviewed by Amber December 18, 2011

This sauce is amazing. It didn't say how much vanilla/bourbon to use so I used one tsp. Amazing.

Owner's reply

Hi Amber, I've updated the recipe to specify 1 Tablespoon of rum, bourbon or brandy to substitute for 1 teaspoon vanilla extract. So glad it worked out for you!

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I just made this and I love the outcome! I live in Utah, and with an elevation over 4,000 feet, I decreased the final cooking temp by 10 degrees, and still ended up with a very dark caramel. The next time I make this, I might even bring the final temp down to 335 for a lighter sauce. Thanks again Mattie!
Rating 
 
5.0
Reviewed by Rachael Bush July 16, 2011

rich and delicious

I just made this and I love the outcome! I live in Utah, and with an elevation over 4,000 feet, I decreased the final cooking temp by 10 degrees, and still ended up with a very dark caramel. The next time I make this, I might even bring the final temp down to 335 for a lighter sauce. Thanks again Mattie!

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