Ingredients
Sugar Base
- 1 cup granulated sugar (200g) or coconut sugar
Caramel Sauce
- 1 cup room temperature full-fat coconut cream (e.g., Whole Foods 365 Brand)
- 1 tsp pure vanilla extract
- 1 large pinch sea salt (about ⅛ tsp)
Instructions
- Warm the coconut cream: Heat the coconut cream in the microwave for about 1 minute until warm to help achieve foolproof caramel.
- Heat sugar: Add the granulated sugar to a medium heavy-bottom pot or large, deep skillet. Shake the pan to evenly distribute the sugar, then heat over medium heat for 2-5 minutes until the edges begin to caramelize, without stirring.
- Caramelize sugar: Reduce heat to medium-low once edges caramelize. Gently push the melting sugar from the edges toward the center with a spatula to help the sugar melt evenly, taking care to avoid splashing sugar on the pan sides to prevent crystallization. Continue until the sugar is a smooth amber color, about 3-5 minutes more.
- Add coconut cream: Remove from heat temporarily and carefully add the warm coconut cream. The mixture will bubble up vigorously for 20-30 seconds. Once bubbling subsides, stir the mixture and return to low heat.
- Simmer and smooth: Simmer on low heat for 1-2 minutes, stirring occasionally until the mixture is smooth. If any sugar solidifies, continue heating gently until dissolved.
- Finish sauce: Remove from heat and stir in vanilla extract and sea salt.
- Cool and store: Transfer the caramel sauce into a heat-proof container. Let cool to room temperature, then store in an airtight container in the refrigerator. The sauce will thicken as it cools.
Notes
- Using coconut sugar will yield a slightly different flavor and color; avoid stirring the sugar too early to prevent crystallization.
- Heating the coconut cream beforehand makes the caramel process more reliable and smooth.
- The sauce thickens considerably when chilled; warm gently before use if needed.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
