By Chef Linda
I know there is a heaven, because that's where this sauce must have come from. That such simple ingredients can be transformed into this rich, silky, buttery-sweet nectar affirms my all beliefs.
Traditional recipes use butter and cream, but with such simple substitutions and outrageously delicious results, there is no need to involve cruelty in caramel. While this Silky Caramel Sauce makes a lovely addition to any non-dairy ice cream, it will also know your socks off drizzled on sliced apples or pears, and as long as you have some wet naps handy, be sure to try a liberal amount on your next batch of popcorn. Store in a sealed container in the fridge for about a month. Perfect for gift giving!
Silky Caramel Sauce
1 cup granulated sugar
6 tablespoons vegan butter (I used Earth Balance)
1/4 cup coconut cream or full fat canned coconut milk
1 teaspoon vanilla
Pinch of salt
Place all ingredients and a small pot over medium heat and cook until sugar has dissolved. Continue cooking, while stirring occasionally, until thickened to desired consistency, about 8 to 10 minutes. Store covered in the refrigerator and bring to room temperature or heat in a warm water bath before serving.