Vegan Caramel Sauce
This Vegan Caramel Sauce looks just the same as any caramel sauce and it is just as delicious. It's easy to make and goes well with all kinds of desserts. Keep some in the fridge.
Ingredients
- 150 gm caster sugar
- 20 ml water
- 100 gm Nutalex
- 150 gm brown sugar
- 80 ml golden syrup
- 25 ml Kara coconut cream
- 1/2 tsp Sea salt flakes you may need a little more salt
Instructions
- Have all of the ingredients measured and ready before beginning. Caramel cooks quickly and there is no time to run off to find missing ingredients
- Put the sugar into a pot with 25 ml water swirl the pot to combine
- Let the sugar caramelise till deep golden
- Take off the heat and add the butter swirling till it starts to dissolve, then add the brown sugar, coconut cream and golden syrup and put back on a low heat whisking till everything is dissolved.
- Bring back to a simmer letting it cook and bubble for 2 - 3 minutes or until it has started to look shiny and thickened. Then add ½ the salt flakes.
- Pour into a thick sided container to cool a little. taste and add extra salt if necessary
Notes
Use a nice flaked sea salt
The sauce will thicken up more when cold