By Emily
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Hey friends…it’s been a minute.
I got the stomach flu last week…which is the WORST kind of sickness to have for anyone, but especially when you rely on your appetite for your job. I’ll spare you the details lol. I’m glad to have my normal appetite back and get to some serious Christmas baking! How about you?!
First up, this amazing easy vegan caramel! It’s seriously so good!
This vegan caramel is part one of a two part recipe…on Friday be prepared for some chocolate turtles. You know, the ones with pecans, caramel and chocolate? YES! That’s how the recipe for this vegan caramel came about. The caramel was so good on it’s own and can be used in so many other ways than just making turtles that it deserved it’s very own permanent home on the blog!
Only 3 ingredients are required for our vegan caramel:
- coconut cream – gives it a rich texture that helps tho thicken things up (don’t worry, it doesn’t taste coconut-y)
- coconut sugar – still very sweet but kinder to our blood sugar levels
- vanilla extract – for a little flavor boost
That’s all you REALLY need!
If you want to make this caramel salted caramel than you simply add a little salt. I personally prefer a salted caramel because it helps to balance the overpowering sweetness of all the sugar. Instead of BAM sweetness in your face there is a nice saltiness in the back end that rounds everything out. The salt is optional, but recommended.
AND if you want to get crazy you can add a splash of whisky, bourbon, or brandy! YUM!
Again, a little booze is totally optional, but totally delicious!
This vegan caramel is super easy to make. All you do is add the coconut sugar and coconut cream to a nonstick sauce pan – allow all of that to melt and to come to a boil. Boil it for 5 to 8 mins occasionally swirling the pan.
5 minutes for a runny caramel that’s perfect for drizzling over ice cream, cheesecake….or pretty much any kind of dessert you desire.
8 minutes for a thicker caramel that’s perfect for making our chocolate turtles on Friday.
Either way the result is a rich, perfectly flavored vegan caramel that I know you’ll love!
This vegan caramel will last in the fridge for up to a month. When you’re ready to use it simply heat it up in the microwave or run it under hot water to soften it up a bit.
This vegan caramel is totally impressive in taste, no one will ever have to know how easy it was. Unless of course, they want the recipe then the secret is out, but I’m okay with that because everyone needs a reliable caramel recipe in their life.
Drizzle it over ice cream, cheesecake, or brownies, stir it into hot chocolate or cider…the possibilities are endless.
Do yourself a favor and make a batch of this vegan caramel in preparation for the recipe coming on Friday. Or make it just because you love to have caramel on hand for when the craving strikes.
Stay tuned on Friday for part two of this recipe. You’re not gonna wanna miss it! 🙂
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- Author: Emily Koch
- Cook Time: 8 mins
- Total Time: 8 mins
- Yield: 1/2 cup 1x
- Category: dessert, sauce, dairy free
- Cuisine: vegan, gluten free, refined sugar free
Description
Easy vegan caramel is made using coconut sugar. It comes together in 5 to 8 minutes. Perfect for drizzling over ice cream, or any dessert.
Ingredients
UnitsScale
- 1 cup coconut sugar
- 1 cup coconut cream*
- 3/4 teaspoon salt (only use if you want this to be a salted caramel)
- 1 teaspoon pure vanilla extract
- Optional: 1 tablespoon whiskey, bourbon, or brandy
Instructions
- Make the caramel: add the coconut sugar and coconut cream to a nonstick sauce pan. Heat over medium heat and allow the coconut sugar and cream to melt – do not stir the ingredients, this causes sugar crystals to form – instead swirl the pan a few times. The mixture should melt and come to a boil. Allow the caramel to boil for 5 minutes for a caramel sauce that’s perfect for pouring over ice cream and other desserts. Or let it boil for 8 minutes for a thicker caramel perfect to make turtle candies. Swirl the pan occasionally, but remember, don’t stir with a spatula. Remove from the heat.
- Stir in the flavors: Once cooked stir in the salt (if wanting to make a salted caramel or you can omit it), vanilla, and whiskey/bourbon, if using.
- Allow to cool: Allow the caramel to cool down before you use it – stir occasionally so that the fat remains incorporated. It will continue to thicken as it cools. It’s perfect for drizzling on desserts or if you cooked it the 8 minutes it will be a thicker consistency, perfect for turtle candies.
- Storage: Before the caramel completely cools transfer it to a mason jar (or other glass jar). Store the caramel in the fridge for up to 1 month. To use again reheat gently in the microwave to warm it up or let it sit in some warm water.
Notes
*Coconut cream: To get the coconut cream you have two options: 1) some brands carry a can of just coconut cream with a small amount of coconut water in them. If you can find this, this is easier. Simply scoop the coconut cream (the solid) off the top of the can leaving behind any liquid. You may need to place the can in the fridge for a day if your kitchen is really hot. 2) You can use 1 to 2 cans of full fat coconut milk – it’s the same concept as above only it has less coconut cream so you may need to use more than one can to yield half of a cup of cream. Again, you may need to place the can in the fridge for a day if your kitchen is really hot (I only have this issue in the summer).
You can use any left behind coconut water in smoothies.
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