There are so many recipes for caramel sauce, but I came out with this easy recipe. It is vegan and gluten free. And it is really good.
1 can of extra thick and rich coconut cream (I used Trader Joe’s Brand, 14oz (414 ml)-Don’t shake the can! Make sure to scoop out only creamy part and leave the water out.
1 cup of vegan sugar
1 teaspoon of molasses
pinch of salt
1 tsp vanilla extract
Mix molasses with sugar, so the sugar is all coated in it and turns brown. In the sauce pan put the coconut cream on low heat. Add the sugar, mix well and cook on low/medium heat for about 25min. (It depends on your stove). Stir very frequently!Don’t walk away from it! (The best is to stir it all the time so it will not burn!). The sauce should boil , but not over boil.
Remove from heat and add salt and vanilla. Mix well.
Pour it into a glass bowl and let it cool. (It will harder more,while cooling).
It can be stored in the fridge for quite some time.
Use it as a topping on ice-cream, baking goods and anytime the recipe is calling for caramel sauce.