Vegan Caramel
Learn how to make rich, creamy vegan caramel with simple ingredients. Perfect for drizzling, dipping, or desserts. Quick and easy recipe!
Ingredients
- 1 can 13.5 oz full-fat coconut milk
- ¾ cup coconut sugar or brown sugar
- 2 tablespoons plant-based butter or coconut oil
- 1 teaspoon vanilla extract
- A pinch of sea salt
Instructions
- Gather all ingredients and tools, including a heavy-bottomed saucepan, whisk, and storage jar.
- Add the coconut milk, sugar, and plant-based butter or coconut oil to the saucepan. Gently stir over medium heat until the sugar fully melts and blends seamlessly.
- Lower the heat to a gentle simmer and allow the mixture to cook slowly.
- Stir occasionally for 15-20 minutes until it thickens and turns a deep amber color.
- Remove the saucepan from the heat and stir in vanilla extract and a pinch of sea salt. Taste and adjust as needed.
- Allow the caramel to cool down a bit before pouring it into a jar for storage. It will thicken further as it cools. Keep it refrigerated and use within two weeks for the best freshness.
Notes
- For a lighter caramel, use almond or soy milk instead of coconut milk.
- If the caramel thickens too much in the fridge, warm it gently and stir to restore its texture.
- Adjust the sweetness by using less sugar or a different sweetener like maple syrup.