Easy, Dairy-Free Caramel

• porciones: 8 servings
• tiempo activo: 5 minutes
• tiempo total: 15 minutes

Ingredientes

1 cup light brown sugar (packed)

4 tablespoons vegan butter (I recommend Earth Balance or Kite Hill)

½ teaspoon salt

½ cup full-fat coconut milk (the thick solid part)

1 tablespoon vanilla extract

Instrucciones

In a medium saucepan, combine the brown sugar, vegan butter, salt and coconut milk.

Bring to a simmer over low heat, whisking constantly.

Once the caramel is simmering, cook until slightly thickened, about 8-10 minutes. 230 degrees

Remove from the heat and stir in the vanilla.

The caramel will continue to thicken as it cools. Serve warm, at room temperature or chilled.

Refrigerate in an airtight container for up to 2 weeks. You can re-warm it slightly if you want to drizzle it.

Notas

Used canned full-fat coconut milk. NOT boxed coconut milk. Try to use the solid part of the coconut milk.

STORAGE: Refrigerate this caramel in an airtight container for up to 2 weeks. Re-warm it slightly in the microwave if you want to drizzle it.

Nutrición

• Calorías: 137 kcal
• Grasa Total: 3 g
• Grasa Saturada: 3 g
• Grasa No Saturada: 0.13 g
• Sodio: 155 mg
• Carbohidratos Totales: 28 g
• Azúcares Totales: 27 g
• Proteína: 0.3 g