RCI-SC.007.0056.001
Caramel Sauce (vegan)
Caramel Sauce (vegan) from the Recidemia collection
Prep10 min
Cook15 min
Total25 min
Servings1
Difficultyintermediate
Ingredients
- 2 cups
- soy milk3/4 cuprice milk, or other non-dairy milk of choice
- Sucanat3/4 cup
- 1/3 cup
- T. water1 unit
- T. arrowroot1 unit
- T. vegan margarine2 unit
- 1 unit
- Serves: 1 1/2 cups1 unit
Method
1
Combine granulated sugar and water in a heavy-bottomed saucepan over medium heat, stirring gently until the sugar dissolves completely.
2
Stop stirring once the mixture comes to a boil and allow it to cook undisturbed, watching carefully as the sugar caramelizes to a deep amber color.
10 minutes
3
Remove the saucepan from heat and immediately add the vegan margarine, stirring carefully as it melts into the hot caramel.
4
Slowly pour the soy milk into the caramel mixture while stirring constantly, as it will bubble vigorously.
1 minutes
5
Whisk the arrowroot with 1 tablespoon of water in a small bowl until smooth, then pour it into the caramel sauce while stirring.
6
Add the Sucanat, maple syrup, and vanilla extract to the saucepan, stirring until all ingredients are fully combined and the mixture is smooth.
7
Return the saucepan to low heat and simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
3 minutes
8
Pour the caramel sauce into a heat-safe container and allow it to cool to room temperature before serving or storing in an airtight jar.