Vegan Caramel Recipe ~ 3 ways

Vegan Caramel is nothing but sugar and fat! Maybe that’s why we love it so much!

But for a simple two ingredient recipe it sure does give many people a hard time
And depending on what consistency of the caramel you are going for, there are several ways to approach making a vegan caramel recipe

I’ve got three different options for you and the best application for each one!

Cooking sugar to 300 -320°F is quite literally the definition of caramelization
Adding an acid like lemon juice or vinegar will prevent crystallization
Once the sugar has reached a beautiful medium amber color the fats are added
Typically in the form of a full fat coconut cream and sometimes vegan butter for added richness

Essentially the amount of liquid in a recipe is going to determine the thickness of your final caramel
Which is why we use the highest fat plant milks, since the moisture evaporates off leaving behind only the rich fat

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#1 Traditional Caramel Recipe

This is the thinnest version of caramel and it mostly used for dipping sauce, plated dessert garnish or drizzling over cakes and ice cream
Can be served hot or cold and will get thinner as it is exposed to warm temperatures and thicker as it is kept cold

Pro Tip: Using plant based condensed milk instead of plant milk will give you a very thick caramel sauce

Skip to 1:24 in this video to see the making of the caramel sauce recipe

Traditional Caramel Recipe

 

Be sure to use a medium sized sauce pot as the sugar syrup will bubble up after pouring in the milk & butter. This can be dangerous! Additionally only use a wooden spoon (or high heat rated spatulas) to stir hot caramel

Ingredients

• Granulated Sugar 1 cup (200g)
• Water 3 Tablespoons (45ml)
• Lemon Juice or Vinegar ½ teaspoon
• Plant Milk *highest fat milk works best ½ cup (118ml)
• Vegan Butter 1 Tablespoon (14g)
• Sea Salt *optional ¼ ½ teaspoon *to taste

Instructions

1. Stir the sugar, acid and water only until is dissolved not after it starts to boil or you will get crystals in your caramel! The acid helps to prevent this, but it can still happen if you stir after it starts boiling
2. Watch it carefully as it turns from a light amber to medium amber, take it off the heat when it is medium amber as it will continue to cook and darker even after you remove it from the heat
3. Slowly & carefully pour in the plant milk and vegan butter and once the bubbling subsides stir it to a smooth sauce
4. Stir in the salt if using
5. Pour into a heat proof container and refrigerate until needed *it will thicken as it sits!

Notes

Caramel must be kept refrigerated at all times and has a shelf life of 1 month

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Notes for Success

When cooking sugar it is very important to be careful since we are cooking to over 300°F
It is very dangerous and will burn you severely if you get it on your skin

Another important tip is that once the sugar starts to boil you must stop stirring

Stirring sugar syrups after they have reached boiling point will always cause crystallization which is the number one enemy of candy making
By adding fat to the sugar syrup either before boiling or after it’s been caramelized will also interfere with sugar crystallization

Another way to prevent crystallization after it’s started boiling is to place a lid on the pot which will create steam and “wash” the sides of the pot which may have sugar grains clinging on
Some people will use a pastry brush dipped in water for this same effect, but using dirty pastry brushes will only add to crystallization

Caramel sauces of all kinds typically have long shelf lives because they are so high in sugar with very little moisture.
Always keep your caramel recipe refrigerated for best quality and longest shelf life

Pro Tip:

If your caramel sauce is still too thin after cooling you can add a slurry of cornstarch for a fast thickener

1 Tbs cornstarch + 1 Tbs water added to every 1 cup caramel

Bring it all back to a boil and then refrigerate to set
This is not ideal since the cornstarch will make the sauce slightly “gelatinous” however it is a passable way to fix a thin caramel in a pinch

#2 way to guarantee your caramel comes out super thick

Adding Creamed Coconut as the “liquid” part of the traditional caramel recipe listed above!
Reconstituted first, this creamed coconut makes the thickest, stickiest caramel ever!

Creamed Coconut

Super Thick Vegan Caramel

 

Ingredients

• Granulated Sugar 1 cup (200g)
• Water 3 Tablespoons (45ml)
• Lemon Juice or Vinegar ½ teaspoon
• Creamed Coconut NOT CREAM OF COCONUT in a can! 7ounce package
• Boiling Water 12 Tablespoons (180ml)
• Vegan Butter 1 Tablespoon (14g)
• Sea Salt *optional ¼ ½ teaspoon *to taste

Instructions

1. First reconstitute the creamed coconut by pouring the boiling water over it in a large bowl, whisk to break it up & mix it out smooth *it will be grainy due to the coconut texture so I like to then add it to my high speed blender to get it as smooth as possible!
2. Now make the caramel ~ Stir the sugar, acid and water only until is dissolved not after it starts to boil or you will get crystals in your caramel! The acid helps to prevent this, but it can still happen if you stir after it starts boiling
3. Watch it carefully as it turns from a light amber to medium amber, take it off the heat when it is medium amber as it will continue to cook and darker even after you remove it from the heat
4. Slowly & carefully pour in the creamed coconut mixture and vegan butter and once the bubbling subsides stir it to a smooth sauce
5. Stir in the salt if using
6. Pour into a heat proof container and refrigerate until needed *it will thicken as it sits!

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#3 alternative ~ No Cook Caramel made out of dates!

Dates are natures candy and have the most intense sweetness just like sugar! Only healthier!
By combining dates, cashews and plant milk together in a blender you will have the thickest, easiest no stress caramel recipe
Great for fillings in cakes and even a dipping sauce too! With some coaxing it will even drip on your cakes!

Pro Tips & Notes for success:

Medjool dates are the best, fattest, stickiest dates to use for a caramel sauce
But if you cannot get those it is fine to use regular dates instead

Pour boiling water over them to plump them up for several minutes then drain them and blend as usual
Adjust the amount of plant milk in the recipe to suit your desired consistency

Date Caramel Recipe

 

Ingredients

• Medjool dates pitted 1 cup packed approx 12 dates (212g)
• Raw Cashews ½ cup (75g)
• Full Fat Plant Milk ⅓ cup (80ml)
• Salt ½ teaspoon
• Vanilla Extract 1 teaspoon (5ml)

Instructions

1. Bring the cashews and about 1 cup of water to a boil, then let stand for about 20minutes.
2. Drain cashews and add to a high speed blender with the erst of the ingredients and blend smooth

Notes

Date caramel must be refrigerated but can be kept at room temperature inside of cakes or pastries for up to 2 days

Refrigerate for longer storage up to 1 month

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