I’ve been wanting to bake something with salted caramel for the longest time, but because vegan caramel is basically impossible to find here, I knew I would have to make the caramel myself from scratch. It felt like a daunting project so I kept putting it off, but then I recently decided to just do it, and I am amazed at how simple it is. And it actually really tastes like caramel, but even better because it’s dairy-free, soy-free, and gluten-free. Wut wut~
Instead of dairy cream that is usually used for caramel, I used coconut cream (not coconut milk). I bought this AROY coconut cream from Emart, but you can get it at any international food shop too. I chilled it in the fridge overnight and then when I opened the can, I scooped out the solid cream into a pot. In some of the cans, there was a bit of liquid/water at the bottom, so I just drained that. You could just dump everything into the pot, but then it will take longer for the liquid to evaporate when you’re simmering the caramel.
Vegan Salted Caramel Spread
2 x 560ml cans of coconut cream
80g organic cane sugar
100g brown sugar
70g thick rice syrup
1 tsp pure vanilla extract
1/2 tsp sea salt (Sometimes I leave this out because I like to sprinkle the salt later on top so it’s visible)
1. Chill the coconut cream overnight. The next morning, open the cans and scoop the solid coconut cream into a large pot. If there is any water at the bottom, just drain that out.
2. Add the other ingredients into the pot. Bring to a boil.
3. Once it has been boiling for about 5 minutes, reduce the heat to a simmer. Continue to stir until the caramel reaches your desired consistency. Keep an eye on it and make sure the heat is fairly low. Turn off heat early if you want a runny caramel sauce, or continue to simmer if you’d like a thick caramel spread/paste. Keep in mind the caramel will thicken up as it cools. To check it, pour a few spoons into a small bowl and stick it in the freezer. After five minutes, check the consistency of the cooled caramel.
4. Transfer into sterilized jars, and store at room temperature. It will probably be fine for up to about 2 weeks.
Here’s all the cream dumped into a big pot. It’s best to use a large deep pot, to reduce the amount of caramel spatter all over your counter top once it starts bubbling. It took about an hour altogether, with me stirring it every few minutes. You can see the process of boiling and then simmering the caramel sauce until it reaches the desired consistency here:
It’s so good on bananas or apple slices. It’s very sweet though, so a little goes a long way. I’ve made this several times now and I just love how you can use it in so many applications. Salted caramel cupcakes, caramel rice crispie bars, salted caramel thumbprint cookies… I’ve done them all so far. :)