Vegan salted caramel recipe
A jar of homemade salted caramel sauce makes a gorgeous edible gift and delicious treat for friends and family. The sauce keeps for up to 1 month so can be made ahead, then is ready to be drizzled on ice cream and desserts, mixed into cakes, or just eaten with a spoon! As an added bonus, this vegan salted caramel recipe is dairy-, egg- and gluten-free, so everyone can enjoy it.
See method- Serves 20 (makes 400ml)
- 20 mins plus cooling
- 67 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 300g light brown muscovado sugar
- 400ml tin full-fat coconut milk
- 40g dairy-free spread
- 2 tsp vanilla extract
- 1 tsp sea salt
Each serving contains
- Energy
- 280kJ 67.0kcal
- Fat
- 3g
- Saturates
- 2g
- Salt
- 0.1g
- Sugars
- 10g
of the Reference intake
Carbohydrate 10.4gProtein 0.2gFibre 0.1g
Method
- Put the sugar and coconut milk in a saucepan over a low heat and stir until fully combined. Bring to the boil, then simmer vigorously for 15 mins, stirring occasionally, until thickened and slightly reduced.
- Remove from the heat and whisk in the spread, vanilla and salt. Pour into sterilised jars and leave to cool; the sauce will continue to thicken slightly as it cools. It will keep for up to 1 month stored at room temperature; once opened, use within a week.
- See more Vegan recipes
Tip
To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids for 10 mins, then leave to dry.
