Updated: Feb 18
Easy Vegan Caramel
Who wants a caramel that's not only easy to make, but doesn't require any fancy equipment? Well look no further, this one's for you!
I always used to think caramel would be really difficult and complicated to make. But this recipe is perfect... one pan, no thermometer and only time to set in the fridge is needed. With a thick, rich sugar taste, this caramel is great for baking, cake decorating or just eating off the spoon... that's ok, right?!
Cooking Time : 30 minutes
Setting Time : Overnight (8 hours minimum)
180g Coconut Cream
1 tsp Vanilla Essence
Over a medium to low heat, heat the sugar until its melted. Keep stirring every 10 seconds or so to make sure it doesn't stick to the bottom of the pan or burn... make sure you keep a close eye on it as it can start to turn quickly (the sugar will form lumps as it starts to melt).
Once the sugar is all melted, remove the pan from the heat and add in the butter, stirring until it's all melted and combined (the mixture will bubble as the butter melts).
When the butter is melted and combined, add in the cream and again continue to stir until combined, then add the vanilla extract.
Once your caramel sauce is thoroughly mixed and combined, pour it into the jar that you will be storing it in.
Allow it to cool slightly before placing in the fridge for a minimum of 8 hours, or preferably overnight.
Once set, pour over cakes, use in other bakes or eat it off the spoon and enjoy!
• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes •