Baking/ Desserts/ Staples/ Vegan

Vegan Caramel Sauce

This is not a healthy caramel. It  contains no dates or nut butter. This is unadulterated, sugar laden, teeth-rotting caramel and it’s divine and needs no apology.

The sauce is runny when warm and chills to spreadable gold. This goes really well with ice cream (or nicecream- blitz two frozen bananas with a dash of milk) or to fill chocolates. I did try using this to fill millionaires shortbread but it proved to be slightly slack resulting a very sticky but delicious deconstruction of the classic treat.

You shouldn’t be scared of caramel, it is delicious but temperature is important here. There is a fine tipping point of rich bronze and a bitter disappointment.  I don’t have a thermometer so it is half a guessing game for me. You need it to reach the ‘hard ball’ stage which means when the hot caramel is dropped into cold water it will instantly seize into a hard ball. The caramel will bubble and rise up the sides of the pan so ensure you’re pan isn’t too small. The caramel needs to turn to an amber colour which might seem darker than expected. If you have a sugar thermometer and want to make your life easier, bring the caramel to 140’C, do not exceed 150’C. If you are using darker brown sugars then you need to ensure 140’C is the maximum temperature, as I am using light brown here it can afford to be taken up slightly higher.

The cream gets stirred in at the end which brings the temperature of the caramel down to stop it cooking. This also lightens the sauce bringing it to the traditional blonde caramel colour.

Caramel Sauce (vegan)

Print Recipe
Serves: 4 Cooking Time: 20 Minutes

Ingredients

  • 150g Hard butter (like a baking block)
  • 150g Soft light brown sugar
  • 2 tsp Sea salt
  • 150g Soy or oat cream

Instructions

1

Put the sugar, butter and salt into a pan over a medium heat

2

Bring to the boil, stirring oftern to prevent it burning and to evenly melt the butter

3

Heat to 140'C or until it reaches the hard ball stage (see intro)

4

Take off the heat and carefully whisk in the cream, the caramel will spit so stand back to avoid burns

5

Leave to cool slightly and use over pudding or leave to set in the fridge

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