Omg, salted caramel sauce. I feel like that is all that needs to be said. And it is everything I can ask for to start my birthday weekend – I am so going to put this on everything.
I will continue ONLY because I have made so many different variations of vegan caramel sauces that I’ve ruined a saucepan. So I really was picky about the directions below, but just because I don’t want you to go through tons of failed batches like I did.
I ended up liking Bobby Flay’s base recipe the best to get consistently good batches, but I always wipe the side of the pan with a damp paper towel so there are no sugar crystals above the waterline. I mean, as close as possible to not a single granule of sugar. Then turn the oven on so it will boil.
Most vegan caramels require coconut milk, and while that is a good combo, sometimes I want my caramel to taste just like simple divine caramel. I used unsweetened vegan coffee creamer, so far the brands SODelicious and Califia and both have worked perfectly. I love using the almond milk creams because it gives the sauce a faint nuttiness.
A few ways to use your Salted Caramel Sauce:
- Ice cream (obviously)
- Put it in brownies
- Drizzle it on top of a cake
- Apple pie
- Put it in cookies
- Off the spoon after a bad day
- In your coffee
- In little jars for amazing gifts
To make thicker caramel sauce: Reduce the cream amount to 1/3 cup and add 2 more tablespoons of butter.
Vegan Salted Caramel Sauce
- 200 g (1 cup) Organic Cane Sugar
- ¼ cup Water, very cold
- ½ cup Plant-Based Creamer, recommend Califia Farms original half&half
- 2-4 tbsp Vegan Butter, recommend country crock plant-based
- 1/2 tsp Sea Salt
- In a small sauce pan, add the sugar and cold water.
- Gently stir water and sugar together until well mixed, avoiding splashing any.
- Set sauce pan on the burner, then take a paper towel and go around the edge of the pan down to the sugar water line and wipe away any sugar granules that are on the side of the pan. The goal is to only have sugar granules in the pan underneath the waterline. Do not stir the sugar again until you add the cream.
- Turn the burner on high and wait until the sugar starts to boil. As soon as the sugar starts boil, immediately set a timer for 8 and an half minutes and let boil.
- While the sugar is boiling, warm cream in the microwave in 10 second bursts until it is warm to the touch.
- Once timer goes off, turn the burner off and whisk the caramel for about 30 seconds off the heat. Use a long wooden spoon and stand back while stirring and slowly add half the cream. Start whisking as soon as possible for 30 seconds. Then repeat this step with the other half of the cream.
- Add the butter (2 tbsp for thinner sauce and 4 tbsp for thicker sauce) and whisk for a minute until it is all dissolved and combined. Stir is salt.
- Pour caramel into a heat proof container until cool. Store in the fridge for 2-3 weeks.