Date-based caramel sauces taste wonderful, especially in raw sweets and as dips (for example, my Caramel Walnut Dip for Fruit Slices). Unfortunately, date-based caramel sauces don't always work well in cooked baked goods like my Oatmeal Caramel Chocolate Bars. So I've had to look around for a solution. I've yet to find a vegan caramel sauce in a jar that I can buy, either in a store or online. I've tried many recipes and finally triangulated several to come up with my own. There are many caramel sauce recipes that use a "dry" technique (heating the sugar without any liquids), but those work best with refined sugar, the kind filtered through animal bone char, which I won't use. So this solution isn't as fancy as caramel sauces using that technique, but it's delicious nonetheless.
Makes about a cup
In a saucepan, combine these ingredients.
- ½ cup firmly packed brown sugar
- ½ cup organic cane (white) sugar
- 1 pinch salt
- ½ cup unsweetened nondairy milk
Cook over medium heat until sugars dissolve, then allow the mixture to continue to a boil. Let it boil about a minute, but no more. The whole cooking process will likely take somewhere from 3 to 5 minutes.
Remove from heat and stir in the vegan butter. Pour into a heat safe container and use immediately or let it cool. Store in refrigerator, where it will last about a week.
- 2 Tablespoons vegan butter
- ½ teaspoon vanilla extract
Timing: About 10 minutes
Nutrition: Not healthy