Comfort Food, Condiments, Dessert, Healthy Bakes, Healthy Food, Treats, Vegan, Vegetarian
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Quick & Easy Caramel Sauce

IMG_9062.JPGAs a vegetarian, I had tried many times to make my own caramel sauce and failed each time – you would think heating sugar and fat into a beautiful golden sauce would be easy. However, I would always be left with bitter disappointment and a pot of inedible, sweet, curdled milk.

That was until last Christmas when I made my pecan fudge. You see, there are numerous ways to make fudge and while the more common way is with sugar, butter and milk, you can also use condensed milk too; which results in a chewier texture – condensed milk is made by (you guessed it) reducing sugar and fat. So, I guess you can say, the rest is history.

What’s great about this caramel sauce, is that no candy thermometer is needed; just a good eye and some patience, and I promise you,  anyone can make it.

Ingredients.

  • 250ml Coconut Cream or Full Fat Coconut Milk
  • 4 Tbsp Maple Syrup
  • 1 Tsp Vegan Butter
  • 1 Tsp Vanilla Extract (optional)
  • 1 Tbsp Cornflour
  • 2 Tbsp Cold Water
  • 1/8th Tsp Sea Salt

NB: When using coconut milk, the caramel sauce won’t be as thick, as it would if you used coconut cream.

Directions

Add the coconut cream and maple syrup in to a saucepan and bring to a boil for five minutes – stir frequently.

Leave the sauce boil for 5 minutes, before reducing the heat to a low heat – You will need to stir the caramel sauce often, as it may stick.

When the sauce starts to thicken and turn a slight golden colour, add in the remaining ingredients and stir –  leave simmer for a further 5 minutes before turning off the heat.

You can thicken the caramel further with the cornflour, just add the cold water and cornflour to a cup and stir into a paste; then proceed to add it to the caramel and stir until the sauce thickens. The sauce will need some heat to thicken.

NB: The longer you leave the milk and sugar reduce, the thicker and darker it will be. However, you may also get a smaller amount of caramel.

You can store this in a jar, in the fridge, however, it will harden slightly, so placing it in a microwave for 30 seconds when you want to use it will be necessary.

Please do not eat this straight off the heat, as it is caramel and it will be HOT  – ask me how I know? 👀

For more vegan ideas follow me on Instagram.

 

2 Comments

  1. Pingback: Chocolate Chip, Walnut & Marshmallow Cookies | The Hungry Welsh Girl

  2. Pingback: Salted Caramel Cups | The Hungry Welsh Girl

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