Lindsay. Are you in love with all things caramel but slightly intimidated at making it homemade? This will ensure you have a caramel that is really thick and chewy when it is cooled down. 10/12/16 @ 11:03 am. These vegan caramels are ooey and gooey, have the slightest hint of cardamon, and are guaranteed to please. 1/2-1 cup (72 g) of nuts and seeds such as pecans, pumpkin, chia seeds, cashews, etc How do you fix caramel sauce that is too hard? But I tastes also very good. Do not taste test with your finger or you will burn it off. Store in a cool dry place up to 1 month. Then add some melted coconut butter to a mixing bowl and add in maple syrup and vanilla extract and mix into a thick caramel. So indulge yourself – drizzle it on cake, ice cream, hot chocolate or take it by the spoonful. This is referred to as “firm-ball” stage. You can turn it into a sauce again by reheating on the stove top or microwave, in the amount you need. When the mixture is at the right temp, immediately stir in vanilla and cardamom and quickly pour into your prepared loaf pan. This easy-to-make cake has a soft texture and rich chocolate flavor, topped with a sticky and delicious coconut caramel sauce. You can drizzle this vegan dessert sauce on non-dairy ice cream. AWARD WINNING COCOMELS are smooth and creamy all natural caramel candy made with coconut milk instead of dairy. Caramel … Add the sugar and stir around the pot for about 1 minute to heat through. Fluffy and Moist Vegan Chocolate Cake with Coconut Caramel Sauce Recipe. This caramel requires just 5 simple ingredients: vegan butter, light brown sugar, coconut milk, agave and salt. This caramel sauce is the most versatile, no fail, best vegan caramel recipe you will ever need. Turn on the heat to medium and let it start to boil. Best of all, since it’s not made with coconut milk like many vegan caramels, it has the classic taste that you expect from a traditional caramel apple. Your email address will not be published. A good indicator to test for progress, if you are lacking a candy thermometer, is to take your wooden spoon, and just dip the very tip of it into the top of the bubbly mixture. Don’t use lemon juice from a fake lemon, that is just gross. Vegan caramel is made with coconut milk, maple syrup, coconut oil and vanilla. I usually make vegan caramel sauce with coconut milk. Place into the freezer again for the caramel … It is normal for the oil to seem like it is separated from the rest of the ingredients until it becomes very hot and simmers for a bit. Spoon the caramel out over the set chocolate in the mold. This five minute vegan caramel is made with five simple ingredients and truly comes together in no more than five minutes. There are many good low carb versions of caramel sauce online which just replace the sugar with natural sweeteners such as erythritol, xylitol or stevia. It is time to caramelize the heck out of your life! Use a sauce pan that is medium in depth versus shallow. Most recipes call for heavy cream and butter to make them which would eliminate them from any vegan’s diet. Turn the heat to medium heat and slowly melt the sugar while bringing to a gentle boil. It’s just a case of melting some coconut butter and then mixing in maple syrup and vanilla. Top your coffee, put it in brownies, ice cream or whatever floats your caramel filled boat. Sign up for Sweet Rustic Bakes emails so you never miss a tasty treat! After cooking, pour into a heat proof jar. Once the caramel is completely cooled it does become lighter in color and is very thick. Ingredients 1 8-inch pie crust of choice * See notes 3/4 cup coconut milk 3/4 cup sugar of choice ** See notes 2 cups cashews soaked for 30 minutes *** See notes 1/2 cup coconut oil 1 tsp vanilla extract 8 oz cream cheese dairy free or standard 1 cup Caramel … As I mentioned earlier, do not fret about how hard caramel can be to make. Stir until everything is melted and well combined. You will need a rather heavy saucepan; make sure that the sides are not too short (at least 6 inches) because the caramel mixture will bubble up high. 1 can coconut milk. Turn the heat to medium heat and slowly melt the sugar while bringing to a gentle boil. Heat over medium low, stirring constantly for 2½-3 minutes until mixture is just warm and any coconut … Simply use heavy cream (that’s double cream in the UK) instead of the coconut cream and butter instead of the coconut oil. It’s the hip, vegan version of regular caramel using coconut milk instead of cream and butter. Just four or five ingredients, and you’re on your way to the perfect coconut caramel sauce, good for serving with fruit, pancakes, or over my Banana Ice Cream Recipes.. And the best part is that there’s NO heavy cream and NO high fructose corn syrup required for this recipe! Stress free vegan caramel heaven. Attach a … At 6 minutes the caramel should be thickened and coat the back of the spoon (see notes), At 12 minutes the caramel should be very thick and about 240°F with a digital or candy thermometer. I honestly prefer these caramels to any of the store bought, non-vegan versions I remember as a kid. Traditional caramel recipes are not vegan or even dairy free. This is caramel heaven. Flavour Variations. Because this recipe is simply no fail. Let it continue to  boil, without stirring  (even the littlest bit), until it reaches 250 degrees on your candy thermometer. It is not essential for the recipe to work, but it adds a wonderful warm note. You can use this sauce in anything your heart desires! If you think it’s time, take a teaspoon and grab a spoonful of the syrup and quickly drop it into a very cold glass of water, when it is dropped in the water, it should resemble a caramel candy--firm, but pliable. Coconut Milk Latte This easy vegan caramel sauce has a base of coconut cream, brown or coconut sugar, and one other simple flavoring ingredient to create a delicious party-in-your-mouth experience! These vegan chocolate + sea salt caramel … This item: Coconut Caramel Sauce by Hey Boo - Delicious - No Corn Syrup - Vegan - Made in USA, 10 oz $11.87 ($1.19 / 1 Ounce) In stock on October 11, 2020. My husband didn’t have a clue that this sauce had anything coconut in it, and he had also no clue that it was vegan … I like to freeze mine for a few minutes, before cutting, to make them slightly less sticky . You can store in the refrigerator with a lid up to 3 weeks (probably longer). Less than … I recommend adding the vanilla extract. If you're vegan and it has been a while since you have had a good caramel, or the vegan versions are just too pricey to purchase, just make your own! You can store the caramel in the fridge with a lid. During that time you just wait for the candy to reach the proper temperature or the proper “firm-ball” stage. From a festive detox salad to these vegan 6-ingredient chocolate caramel slices in three days flat. Versatile and the perfect smooth sweet texture you want from caramel. Whisk the mixture often while it is coming to a boil. Ways to enjoy vegan caramel sauce. This caramel is so versatile that I think you could make recipes for days with it. Required fields are marked *. Maybe you’ve heard of Coconut Caramel before. It is not required to cook to check the temperature. Yeah when I did some searching I noticed lots of recipes with coconut milk! Smooth, sweet and just like the real deal. (see notes). For the chocolate pie crust: Add the dates to a soup bowl and cover with boiling water to soften, about 5 minutes is good. If you are using as a caramel sauce you can wait for it to a cool a little bit then be sure to use while it is still pourable. Date caramel … While Dates are soaking add the almonds and walnuts to the food processor and process till completely broken down. The best and easiest vegan caramel recipe! This vegan caramel recipe is thick and sticky enough to coat your apples yet still soft and chewy. I personally love coconut ice cream. When I was pregnant with my youngest, I made some type of homemade caramel sauce monthly. The oil will spill out when stirring until it incorporates, when you use a shallow pan. They are the perfect silky, but sticky, texture and they have a nice buttery flavor. (Don’t stir, just swish it around a little if needed). Lemon- the only ingredient I would recommend substituting in this recipe is the lemon. Next, add your margarine and stir until boiling. Add all the ingredients, except for the vegan margarine, vanilla extract and cardamom into the saucepan. In a small saucepan, add your can of coconut condensed milk and cover with warm water, about 1-2 … You can just gently simmer for the 12 minutes and check with spoon. Can you make this caramel with dairy cream? Reduce to a simmer at low medium heat and let … And no, it does NOT taste like coconut, specially if you use refined coconut oil. This is where Vegan Coconut Caramel comes into play. Sign up for our newsletter and get our cookbook! If you choose unrefined it will have a strong coconut flavor. Nature’s Charm Sweetened Condensed Coconut Milk, lemon juice- weird but necessary, it keeps the sugar from crystallizing. I have a few tips for you to keep in mind when making this recipe! Pure vanilla extract. I prefer to use organic sugar as it is non gmo, which is what I used in the recipe, you can use either. That’s it. Bestselling cookbook author, recipe developer, and food photographer who focuses on vegan and gluten-free cooking. Thanks to the extra thick consistency it is when cold or room temperature, you can use it in recipes like gluten free millionaire bars (recipe coming soon!) Once boiling reduce the heat to low-medium heat and briskly simmer for about 12 minutes. And you will not stress out and break into a nervous sweat trying to make it because it is easy peasy friend. Once the caramel is finished cooking pour into a heat proof jar. No fail recipe and can be used as a caramel sauce or caramel. Add all of your ingredients to a medium sauce pan. As an Amazon Associate I earn from qualifying purchases. Coconut oil- just another reminder to use refined coconut oil. Oh, and don’t forget that candy thermometer… clip it on the side of your saucepan. It is normal for the oil to stay separated until it starts to boil and cook longer. 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