Vegan caramel sauce

I’m a massive fan of all things caramel. From ice cream to coffee, I pretty much think caramel makes the world go round. 

Sure, there are some vegan options for caramel sauce out there, but a lot of them are super costly or incredibly difficult to get your hands on when you need a serious sweet fix. 

So I finally concocted the perfect vegan caramel sauce, ideal for baked goods, ice cream or fancy lattes. 

This will keep in the fridge for a few weeks, although, it doesn’t normally last that long. I reused a squeezy bottle from another sauce we had and keep our homemade vegan caramel sauce in it. 


Vegan caramel topping

1/2 cup sugar
1 TBS maple syrup
2 tsp water
2 tsp vanilla extract
1/2 cup coconut milk (the full fat kind in a can)
1/2 tsp salt
2 tsp corn starch

In a sauce pan on medium heat mix sugar, maple syrup and water until well blended. Bring the mixture to a simmer and then add vanilla extract, coconut milk and salt. 

Bring back to a simmer. Stir the mixture for at least five minutes and then add corn starch. Turn the heat to low and stir until it thickens. Transfer to container of your choosing. 


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