Vegan Caramel Sauce
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.