This salted caramel sauce is a vegan and gluten free caramel sauce with flaky sea salt. It is a dry method caramel made from scratch without any corn syrup. It’s an easy to make method without using a candy thermometer. The end result is a gooey, flowing caramel sauce that is perfect for drizzling on ice cream, pancakes, or using in other desserts and stores well in the fridge. If you’re looking for a homemade caramel sauce, dessert dipping sauce, or a caramel dessert, this is a great sauce to make!
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What You’ll Need For This Salted Caramel Sauce
Tools You’ll Need
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How To Make Salted Caramel Sauce
Combine coconut oil and coconut cream in a small pan and heat until just warm.
In a medium saucepan with a heavy bottom, spread sugar in an evenly layer.
Heat over medium until just starting to melt.
Reduce heat to medium-low and continue melting, stirring the sugar to redistribute it as parts start to melt. This will take several minutes, but pay attention to it as it can burn quickly.
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Once sugar is completely melted, stir slightly with a silicon spatula or metal spoon to get final crystals distributed. Do not proceed until all the sugar crystals are melted and the caramel is clear. It will be a dark golden amber color. If it is darker, discard and restart as the flavor will be bitter.
Remove from heat (but leave the burner on) and stir in coconut oil and cream mixture. The mixture will bubble up and steam heavily.
Stir vigorously and return to heat. Continue stirring gently while heating until all the lumps are smooth and dissolved again.
For a thicker caramel sauce cook at a simmer, swirling occasionally for an additional minute.
Remove from heat and wait for bubbling to settle. Once it has stopped bubbling, add vanilla, salt, and cinnamon stirring until combined. Pour into a glass container and set aside to cool completely.
Store in the fridge for up to 2 weeks.
Important Recipe Notes
Coconut cream: Use unsweetened coconut cream. To retrieve coconut cream from coconut milk, use a coconut milk without emulsifiers. Allow the can to sit undisturbed in the fridge overnight. Open the can without inverting and scoop out the solidified portion. Save the thin liquid for curries or smoothies.
Cinnamon: A touch of cinnamon and a full 2 tsp/10ml vanilla helps balance out the coconut flavor.
Adjust the salt as desired for not-salted caramel sauce. For best flavor, use at least ¼ tsp/1g salt. A small amount of salt balances out the sweetness and creates a better overall flavor.
Vegan and Gluten Free Dessert Recipes
Pear Crumble Bars– Vegan gluten free pear crumble bars bring together simple pantry ingredients and ripe seasonal fruit in a dessert that feels both comforting and refined. Soft baked pears rest on a lightly spiced crust, topped with a golden oat crumble that adds just the right contrast in texture.
Chocolate Chip Cookies– There’s something special about the smell of freshly baked chocolate chip cookies. This vegan gluten-free version keeps all that comfort and sweetness in every bite. The cookies come out crispy on the outside, chewy on the inside, and packed with dark chocolate chunks.
Salted Caramel Sauce
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Ingredients
- 1 c/200g granulated sugar
- 2 tbsp/30ml coconut oil
- ½ cup/120ml coconut cream
- 1 tsp/3g flaky sea salt
- 2 tsp/10ml vanilla extract
- ¼ tsp/ ½ g ground cinnamon
Method
- Combine coconut oil and coconut cream in a small pan and heat until just warm
- In a medium saucepan with a heavy bottom, spread sugar in an evenly layer.
- Heat over medium until just starting to melt.
- Reduce heat to medium-low and continue melting, stirring the sugar to redistribute it as parts start to melt. This will take several minutes, but pay attention to it as it can burn quickly.
- Once sugar is completely melted, stir slightly with a silicon spatula or metal spoon to get final crystals distributed. Do not proceed until all the sugar crystals are melted and the caramel is clear. It will be a dark golden amber color. If it is darker, discard and restart as the flavor will be bitter.
- Remove from heat (but leave the burner on) and stir in coconut oil and cream mixture. The mixture will bubble up and steam heavily.
- Stir vigorously and return to heat. Continue stirring gently while heating until all the lumps are smooth and dissolved again.
- For a thicker caramel sauce cook at a simmer, swirling occasionally for an additional minute.
- Remove from heat and wait for bubbling to settle. Once it has stopped bubbling, add vanilla, salt, and cinnamon stirring until combined. Pour into a glass container and set aside to cool completely.
- Store in the fridge for up to 2 weeks.
