If you need a caramel sauce, no problem, just heat it up in the microwave or stove top and you have a vegan caramel sauce on your hands in minutes. There is no need to be intimidated here! When I was pregnant with my youngest, I made some type of homemade caramel sauce monthly. Just four or five ingredients, and you’re on your way to the perfect coconut caramel sauce, good for serving with fruit, pancakes, or over my Banana Ice Cream Recipes.. And the best part is that there’s NO heavy cream and NO high fructose corn syrup required for this recipe! https://www.thespruceeats.com/vegan-caramels-recipe-3371592 This is going to get very hot! Use a digital thermometer, if you have one, and cook until it reaches 240°F. Attach a … (Don’t stir, just swish it around a little if needed). This caramel is so smooth, thick and perfect you will never miss the fact that is it not real deal caramel. Whisk the mixture often while it is coming to a boil. It is normal for the oil to seem like it is separated from the rest of the ingredients until it becomes very hot and simmers for a bit. refined coconut oil- it is very important to use refined for this recipe or your caramel will have a very coconutty taste. To make the caramel, in a saucepan combine coconut cream, vegan butter, brown sugar, and granulated sugar over medium heat. The best and easiest vegan caramel recipe! Classic caramel sauce is made with butter, cream and sugar. Date caramel … Like salted caramel? Caramel from the fridge will not pour out of a jar, you will need a spoon. To see if the caramel coats the back of a spoon, dip a regular spoon into the caramel. Vegan Caramel Sauce Heat a pot over medium high heat. As I mentioned earlier, do not fret about how hard caramel can be to make. This is referred to as “firm-ball” stage. At 6 minutes the caramel should be thickened and coat the back of the spoon (see notes), At 12 minutes the caramel should be very thick and about 240°F with a digital or candy thermometer. Reply. Because this recipe is simply no fail. My interest got piqued when I heard from a vegan friend of mine that you can make caramel with coconut … For the chocolate pie crust: Add the dates to a soup bowl and cover with boiling water to soften, about 5 minutes is good. Turn on the heat to medium and let it start to boil. I like to freeze mine for a few minutes, before cutting, to make them slightly less sticky . Place into the freezer again for the caramel … Why Baking Soda in Caramel Corn? And I wish this recipe would have been around back then. Add all the ingredients, except for the vegan margarine, vanilla extract and cardamom into the saucepan. Do not taste test with your finger or you will burn it off. This recipe is not Paleo because we use cane sugar. Vegan caramel is made with coconut milk, maple syrup, coconut oil and vanilla. 1 can coconut milk. If you don’t have a candy thermometer, have a short glass of cold water in the fridge for a “firm ball” test. It is totally worth it. Add the sugar and stir around the pot for about 1 minute to heat through. Then add some melted coconut butter to a mixing bowl and add in maple syrup and vanilla extract and mix into a thick caramel. Store the caramel … The syrup should stick to the spoon like a thick pudding when it is about done. These vegan caramels are ooey and gooey, have the slightest hint of cardamon, and are guaranteed to please. Oh, and don’t forget that candy thermometer… clip it on the side of your saucepan. You can just gently simmer for the 12 minutes and check with spoon. A good indicator to test for progress, if you are lacking a candy thermometer, is to take your wooden spoon, and just dip the very tip of it into the top of the bubbly mixture. Spoon the caramel out over the set chocolate in the mold. It’s just a case of melting some coconut butter and then mixing in maple syrup and vanilla. Caramel … Do not skip the lemon. I recommend adding the vanilla extract. Simply use heavy cream (that’s double cream in the UK) instead of the coconut cream and butter instead of the coconut oil. (see notes). If you need it to be a sauce again after it cools, you simply reheat amount you need in the microwave or on the stove top. If you're vegan and it has been a while since you have had a good caramel, or the vegan versions are just too pricey to purchase, just make your own! With any candy-making, it helps to have a candy-thermometer -- but for caramels, a candy thermometer really comes in handy as there is about a 20 minute cooking time where you don’t stir. This will ensure you have a caramel that is really thick and chewy when it is cooled down. Add all of your ingredients to a medium sauce pan. I prefer to use organic sugar as it is non gmo, which is what I used in the recipe, you can use either. Pinch of salt. Next, add your margarine and stir until boiling. Before the caramel completely cools transfer it to a mason jar (or other glass jar). Once the sauce becomes room temperature it is thicker, and chewier in consistency. Add 3 tablespoons of corn syrup if using that instead. This easy-to-make cake has a soft texture and rich chocolate flavor, topped with a sticky and delicious coconut caramel sauce. Best of all, since it’s not made with coconut milk like many vegan caramels, it has the classic taste that you expect from a traditional caramel apple. This item: Coconut Caramel Sauce by Hey Boo - Delicious - No Corn Syrup - Vegan - Made in USA, 10 oz $11.87 ($1.19 / 1 Ounce) In stock on October 11, 2020. Keywords: vegan caramel, vegan caramel sauce, best vegan caramel, easy caramel sauce, no fail caramel sauce, Tag @sweetrusticbakes on Instagram and hashtag it #sweetrusticbakes, Your email address will not be published. If the caramel does not stay on the back of the spoon, it is not thick enough. Stir until everything is melted and well combined. Top your coffee, put it in brownies, ice cream or whatever floats your caramel filled boat. Once boiling reduce the heat to low-medium heat and briskly simmer for about 12 minutes. You can drizzle this vegan dessert sauce on non-dairy ice cream. A Caramel Macchiato needs a little customization to make it plant-based, but simply ask for a substitute of either soy, almond, or coconut milk and no caramel drizzle. I personally love coconut ice cream. When the mixture is at the right temp, immediately stir in vanilla and cardamom and quickly pour into your prepared loaf pan. or magic bars. To make this healthier, vegan and corn syrup free, I decided to stick to my all time favourite caramel recipe of just mixing maple syrup, coconut butter, sea salt and vanilla together. If you choose unrefined it will have a strong coconut flavor. While Dates are soaking add the almonds and walnuts to the food processor and process till completely broken down. It is time to caramelize the heck out of your life! 10/12/16 @ 11:03 am. Wrap them in waxed paper and store in the refrigerator. So indulge yourself – drizzle it on cake, ice cream, hot chocolate or take it by the spoonful. Fluffy and Moist Vegan Chocolate Cake with Coconut Caramel Sauce Recipe. Stress free vegan caramel heaven. Use a sauce pan that is medium in depth versus shallow. I’d love to try that too. Corn syrup can replace the lemon, but corn syrup is something I steer clear of, which is why there is lemon. Sweetened condensed coconut milk and evaporated milk are not the same thing. If you think it’s time, take a teaspoon and grab a spoonful of the syrup and quickly drop it into a very cold glass of water, when it is dropped in the water, it should resemble a caramel candy--firm, but pliable. This caramel sauce is the most versatile, no fail, best vegan caramel recipe you will ever need. Maybe you’ve heard of Coconut Caramel before. Lemon- the only ingredient I would recommend substituting in this recipe is the lemon. How do you fix caramel sauce that is too hard? AWARD WINNING COCOMELS are smooth and creamy all natural caramel candy made with coconut milk instead of dairy. During that time you just wait for the candy to reach the proper temperature or the proper “firm-ball” stage. Certified organic, dairy free, gluten free, non-GMO, no high fructose corn syrup, plant based, vegan, Kosher, and no shiny glazes They are the perfect silky, but sticky, texture and they have a nice buttery flavor. 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