This vegan salted caramel sauce recipe will have you looking for foods onto which you can drizzle all this delectable goodness.
There is something so luscious about salted caramel. Some diehard chocolate lovers may not understand this, but I would take a drizzle of salted caramel rather than the richest chocolate any day.
The different ways you can use salted caramel sauce are almost endless. Everything from your basic drizzle over ice cream (or incorporated into a homemade ice cream recipe - yum!), a dip for fruit, or to be mixed into a pudding or other dessert. The only thing holding you back is your creativity and daring.
As it says in the title, this salted caramel sauce recipe will yield a vegan version. There are a few different methods that would yield the same result. So, If you don't have soymilk you can use another plant-based milk. Coconut milk is a popular alternative. However, my goal here is to try to make the lowest calorie version without sacrificing taste, so I'm opting for soymilk. If your diet is gluten-free, ensure you use a certified gluten-free soymilk, or opt for the coconut milk instead.
This recipe also calls for cream of tartar. If you don't have any, it can be left out, but it helps to stop the sugar from crystallizing. This will leave you with a smoother sauce you don't have to re-liquify later.
Salted caramel sauce can be a wee bit tricky to make. There is some pretty tight timing involved so it's best to have all of the ingredients measured out and close at hand when you begin to make it.
In the initial stage as you make the sugar syrup, it would be handy if you have a candy thermometer to precisely know its temperature. The sauce needs to reach 340°F but not get hotter than 350°F, which is the point at which the sugar will burn. If you don't have a thermometer, there's no need to worry, you can make this temperature determination through careful observation, as described in the directions below.
If the sauce is too thin once you add the oil and soymilk, you can boil it for another few minutes to let more of the water evaporate. However, it will thicken up more as it cools.
(Makes about 8 servings)
1 cup raw coconut sugar
1/4 cup water
1/8 teaspoon cream of tartar
1/4 cup refined coconut oil
1/4 cup soymilk (or other plant-based milk)
1/2 teaspoon salt
In a clean saucepan add the sugar, water, and cream of tartar. Turn the heat to medium and let it begin to boil, but don't stir it at this stage (swishing the pan around a little is ok if you need to).
After the sauce has boiled for 5 minutes watch it closely. Within a minute or two more the bubbles will reduce in size and the sauce will get darker. You'll begin to detect the light aroma of caramel. When this starts to happen, remove it from the heat and immediately add the coconut oil and whisk.
Pour in your soymilk and keep whisking for another 30 seconds. Be careful as the sauce will splatter. Keep stirring. The soymilk will slowly incorporate into the caramel and the splattering will stop.
Add the salt and continue stirring for another 10 seconds.
Drizzle this on desserts and enjoy.
Nutritional Information Per Serving:
total calories = 178.6 | total fat = 7.58g | saturated fat = 6.55g | cholesterol = 0mg | sodium = 154.37mg | carbohydrates = 27.44g | dietary fibre = 3.06g | sugars = 24.31g | protein = 0.55g