We love everything caramel! But unfortunately there is always milk in caramel from stores, so when we wanted to make a raw cheesecake with salted caramel sauce for our popup café in November last year, we had to make our own.
It was much easier than vi thought, and we didn’t have to use a sugar thermometer or anything. Just some cans of coconut milk and a couple more ingredients, a (preferably) non stick casserole and a little time on hand, and done! And it came out so delicious we couldn’t believe it! Gunnar ate the whole batch with a spoon, so we had to make a new batch right after. (We were supposed to use it at the café the next day.)
We recommend using coconut sugar in this recipe. Not only is it healthier than regular white sugar, but it also has this caramel taste that works wonders in this sauce. We order it on Vitacost, since it’s really expensive in Norway and only sold at health food stores. Feel free to use regular white sugar if you want, but we haven’t tried it ourselves so we don’t know if the sauce will come out just as good.
Ingredients for a big jar:
- 2 cans full fat coconut milk
- 1 cup coconut sugar (I have tried using regular white sugar but it came out bad, so I wouldn’t use anything other than coconut sugar)
- 1 tsp sea salt
- 2 tsp vanilla extract
- 2 tsp vegan margarine or coconut oil
This is how you do it:
- Find a non stick casserole and add the coconut sugar, salt and coconut milk to it. Bring it to a boil and when it boils, quickly turn down the heat to low/medium and let it simmer for about 30-45 minutes. Watch out so it don’t boil over, and stir every 5 minutes or so.
- Tips: when I am making something that requires a lot of stirring over time, I take my MAC with me into the kitchen and place it on the counter next to the stove top, sit down on a chair and stir while I watch a movie or show. Time flies and I’m having fun while “working”. 🙂
- When the sauce is getting close to done, it will become thicker and darker, and you have to stir more frequently so the sauce remains smooth and silky. After about 40-45 minutes it should be done, but sometimes I have to let it boil a little longer.
- Add the margarine or coconut oil and the vanilla and stir. Now you have a glossy, thick caramel sauce to put on a nice jar and to serve on ice cream, brownies, chocolate cakes or vegan cheesecakes. You are in for a treat!
- The sauce keeps in the fridge for about a week, maybe a little longer. But it will be quite firm when ice cold, so if you are going to pour it over desserts, take it out about 20 minutes before serving, so it becomes a little more runny.