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
- 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
- Combine the sugar, acid and water in a medium heavy bottom sauce pot over high heat stirring only until is dissolved but 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
- Place the lid on the pot so the steam can help wash any sugar from the sides, but watch it carefully as it turns from a light amber to medium amber, remove the lid and 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
- Slowly & carefully pour in the plant milk and vegan butter and once the bubbling subsides stir it to a smooth sauce
- Stir in the salt if using
- Pour into a heat proof container and refrigerate until needed *it will thicken as it sits!
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!
- 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
- 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!
- 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
- 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
- Slowly & carefully pour in the creamed coconut mixture and vegan butter and once the bubbling subsides stir it to a smooth sauce
- Stir in the salt if using
- Pour into a heat proof container and refrigerate until needed *it will thicken as it sits!
#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
- 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)
- Bring the cashews and about 1 cup of water to a boil, then let stand for about 20minutes.
- Drain cashews and add to a high speed blender with the erst of the ingredients and blend smooth
Refrigerate for longer storage up to 1 month
After coming from your recipe for Caramel Cake on YouTube to read your recipe on your website, I still wanted more info about the purpose of using vinegar in your caramel sauce. I did a search on your site for vinegar caramel which led me to this fantastic 3 recipe choices to make caramel. You are incredible at giving choices after doing so much testing with your culinary skills!
We don’t have the type of coconut needed for recipe #2 where I live. Can I sub coconut cream in the can (you mentioned it bc you didn’t want us to be confused about what the recipe called for), more specifically not the coconut milk in the can, for the creamed coconut? Ty.
Correct, so the CREAMED coconut (the item you DO NOT have) is the trick to making is super thick & sticky as shown in my BANOFFEE BARS recipe
This is not an essential ingredient to caramel recipes, but it is the trick to making it super thick as shown
That said you will be able to use the canned coconut cream and just stick with RECIPE #1 ~ the traditional caramel recipe
hi gretchen,i want to make the second version with the creamed coconut!
but can you replace the vinegar also with apple cider vinegar?
and can you replace the butter with coconut oil or cocoa butter and if so…….then in the same amount as the butter?
Hope to hear from you soon!
kind regards from me
wendy
Hi! Yes! Any acid is great! Even lemon juice
Yes to your second question too~
Hi. I tried making the Traditional Caramel Recipe but after refrigerating the caramel the butter separated from the rest of the ingredients. Suggestions on how to deal with that?!
Hmm, this has not happened to me when making caramel, but I can say it has happened when I’ve made TOFFEE.
Most often this happens because of an abrupt temperature shift, either becoming too cold or too hot in a very short period of time.
I suspect it happened to you because it was too hot & although I do specify “add the plant milk and butter” I think I should revise my instructions to say add the plant milk AND THEN THE BUTTER once the plant milk is incorporated
Adding the plant milk reduces the temperature significantly and then adding the butter after that would most likely prevent this in the future
After the fact though~ you may be able to get it back together by warming it & stirring it