I suggest doubling or tripling this recipe, because it keeps well in the fridge.
P.S. This also pairs well with my Vegan Chocolate Sauce!
- 1 can coconut cream, separated from water
- 1 cup dark brown sugar
- 1 tsp vanilla extract
- pinch of salt (or smoked salt if you're adventurous)
Put the creamy part of the coconut cream into a saucepan set at medium-low heat and whisk in the dark brown sugar. Cook at this temperature for 20-25 minutes, stirring almost constantly, and lifting off the heat when it bubbles up to the point that it might overflow. If it maintains that much heat that you keep having to lift it off, reduce the heat slightly. Should be at a full, rolling boil but not boiling over. Remove from heat and whisk in the vanilla and salt. Pour it into a glass bowl or pan to cool. This creates a very thick but pour-able caramel sauce. For a caramel that is firm like caramel squares, cook for another 5 minutes.
Use as mentioned above, or however you like.
Another variation? Once you removed from heat and added vanilla and salt, add in 1/4 cup chocolate chips for a chocolatey caramel sauce. YUM.