Caramel Sauce – Vegan and Clean Eating


A basic caramel is made with sugar, cream or milk, and butter.  Other ingredients such as vanilla extract and salt are added to enhance the flavor.  The brown color it takes on comes from the caramelization of the sugar.  To make this, the sugar must be cooked at a high temperature with a fat for s period of time.

My recipe is a clean eating version and it’s vegan.  The sugars I used are naturally dark brown and low on the glycemic index.  It also has a robust flavor and a smooth consistency.

Unlike the basic recipe, no candy thermometer is needed.

3/4 cups non-dairy milk (I used almond milk)
3/4 cups coconut palm sugar
1/3 cups brown rice syrup
1 tablespoon arrowroot powder
1 tablespoon water
2 tablespoons Earth Balance non-dairy butter or Smart Balance

Cook non-dairy milk, sugar, and brown rice syrup in a medium saucepan over medium heat.  Whisk mixture regularly for three minutes.

In a small bowl, whisk arrowroot powder and water.  Add to the saucepan and combine.

Cook this mixture until it thickens.  It’s important to stir constantly so the caramel doesn’t burn.  Approximately 15-20 minutes.

Once your caramel has reached desired consistency remove from heat and add the Earth Balance.  Stir until non-dairy butter has melted.  Let your caramel cool for 15 minutes, depending on the recipe you’re using it for.

This caramel is perfect for the following:

*dipping apple slices
*poured over pancakes
*ice cream
*as a filling in cookie sandwiches
*on top of brownies

or just eating it out of the jar.

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3 comments on “Caramel Sauce – Vegan and Clean Eating

  1. Stephanie Fisher says:

    I took a cookie decorating class with you before in Horsham and was wondering if you’d be interested in diving that again?

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