Traditional Vegan Caramel Sauce
Rich and decadent vegan caramel sauce made with 5 ingredients! This quick and easy caramel sauce is perfect for any caramel treat. Makes about 1 cup
Ingredients
- ¼ cup unsalted vegan butter
- ½ cup maple syrup
- ¼ cup brown sugar, packed
- 2 tbsp coconut cream
- pinch of sea salt, omit if using salted butter
Instructions
- Melt the butter on medium-high heat in a small saucepan.¼ cup unsalted vegan butter
- Add the maple syrup and brown sugar. Stir with a wooden spoon until the brown sugar is just starting to dissolve. Stir in the coconut cream and salt.½ cup maple syrup, ¼ cup brown sugar, 2 tbsp coconut cream, pinch of sea salt
- Allow the sauce to come to a soft boil. Reduce the heat to medium and simmer the sauce for 8-10mins while gently stirring frequently to avoid burning or crystallizing.
- Remove the saucepan from the stove and allow the caramel sauce to cool. Give the sauce a gentle stir every so often. Depending on how thick you need your caramel to be, the longer you let the caramel sit, the thicker it will get.
- Refrigerate the caramel sauce overnight for a thicker consistency if needed.
Notes
- To make salted caramel, add an extra 1/ tsp of sea salt
- When stirring the caramel sauce, be sure to scrape down the sides of the saucepan as well. Residual sugar on the sides may crystallize.
Storage:
- Store the cooled caramel sauce in a sealable jar (such as a mason jar) in room temperature for no more than 24hrs, or in the fridge for up to 1 week.
- The caramel sauce is edible for up to 2 weeks, but will eventually start to crystallize.
Changing the consistency:
- Microwave the caramel sauce on high for 15-20s (it will be very hot) for a thin consistency
- Bring the caramel sauce to room temperature for a medium thick consistency
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