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Salted Caramel Sauce

salted caramel sauce in a clear mason jar on top of a yellow napkin
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Categories: vegan, gluten free, soy free, condiment, dessert

Makes: about 1 cup/235ml

Cook Time: 15 minutes

Total Time: 15 minutes

Ingredients

Scale
  • 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

Instructions

  1. Combine coconut oil and coconut cream in a small pan and heat until just warm
  2. In a medium saucepan with a heavy bottom, spread sugar in an evenly layer.
  3. Heat over medium until just starting to melt.
  4. 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.
  5. 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.
  6. Remove from heat (but leave the burner on) and stir in coconut oil and cream mixture. The mixture will bubble up and steam heavily.
  7. Stir vigorously and return to heat. Continue stirring gently while heating until all the lumps are smooth and dissolved again.
  8. For a thicker caramel sauce cook at a simmer, swirling occasionally for an additional minute.
  9. 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.
  10. Store in the fridge for up to 2 weeks.

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.

Find it online: https://thevgftable.com/salted-caramel-sauce/