How to make this vegan caramel sauce recipe with coconut cream and maple syrup!
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Vegan caramel
Ingredients
1 cup real maple syrup
3 tbsp coconut cream from a can of full fat coconut milk (Thai kitchen full fat coconut milk)
1 tbsp vegan butter ( I’m using Myoko’s vegan butter)
For salted caramel add salt to taste
Place one cup of maple syrup into a saucepan. Place on medium heat and let come to a gentle boil. No stirring or whisking required. The whole heating process should take 15 minutes. You will notice the syrup will start bubbling up. If it bubbles too high you can always remove the pot away from the heat for a few seconds to calm down, then place it back on the stove.
After 15 minutes, add in coconut cream and butter. Whisk the ingredients in until smooth. Turn off the heat. Place the caramel in a glass jar and leave on your countertop until COMPLETELY COOLED. If you place your caramel in the fridge before it’s cooled you will have fat separation and a hard surface of cream and butter.
Notes
Done right this recipe does separate a little if it’s been sitting in the fridge, however; it doesn’t have a hard surface. It is soft and luscious, and all you have to do is mix it up before you use it. If you place in the fridge before it’s completely cooled, you will have a hard surface of fat separation and you don't want that!
Also, FYI after experimenting a little while, I noticed that if I want to make the caramel even thicker, after I combine the coconut cream and butter in the maple syrup, I can boil it for another 15 minutes for a thicker caramel.
Enjoy it! :)
1 окт 2022
