Description
Easy vegan caramel is made using coconut sugar. It comes together in 5 to 8 minutes. Perfect for drizzling over ice cream, or any dessert.
Ingredients
- 1 cup coconut sugar
- 1 cup coconut cream*
- 3/4 teaspoon salt (only use if you want this to be a salted caramel)
- 1 teaspoon pure vanilla extract
- Optional: 1 tablespoon whiskey, bourbon, or brandy
Instructions
- Make the caramel: add the coconut sugar and coconut cream to a nonstick sauce pan. Heat over medium heat and allow the coconut sugar and cream to melt – do not stir the ingredients, this causes sugar crystals to form – instead swirl the pan a few times. The mixture should melt and come to a boil. Allow the caramel to boil for 5 minutes for a caramel sauce that’s perfect for pouring over ice cream and other desserts. Or let it boil for 8 minutes for a thicker caramel perfect to make turtle candies. Swirl the pan occasionally, but remember, don’t stir with a spatula. Remove from the heat.
- Stir in the flavors: Once cooked stir in the salt (if wanting to make a salted caramel or you can omit it), vanilla, and whiskey/bourbon, if using.
- Allow to cool: Allow the caramel to cool down before you use it – stir occasionally so that the fat remains incorporated. It will continue to thicken as it cools. It’s perfect for drizzling on desserts or if you cooked it the 8 minutes it will be a thicker consistency, perfect for turtle candies.
- Storage: Before the caramel completely cools transfer it to a mason jar (or other glass jar). Store the caramel in the fridge for up to 1 month. To use again reheat gently in the microwave to warm it up or let it sit in some warm water.
Notes
*Coconut cream: To get the coconut cream you have two options: 1) some brands carry a can of just coconut cream with a small amount of coconut water in them. If you can find this, this is easier. Simply scoop the coconut cream (the solid) off the top of the can leaving behind any liquid. You may need to place the can in the fridge for a day if your kitchen is really hot. 2) You can use 1 to 2 cans of full fat coconut milk – it’s the same concept as above only it has less coconut cream so you may need to use more than one can to yield half of a cup of cream. Again, you may need to place the can in the fridge for a day if your kitchen is really hot (I only have this issue in the summer).
You can use any left behind coconut water in smoothies.
