Now I know what you're thinking....VeGaN???? How can caramel sauce be vegan? Trust me, it can! It's super easy and you can't tell the difference between my recipe and the traditional.
The trick is fat! You need the right amount of fat to stand up to molten hot sugar. At minimum you need cream to be 5g of fat per serving. Guess what more than that and is vegan? COCONUT MILK!
Bam! I got ya fat right here! Here is how to make it.
Place the sugar and water in the pot. Bring the boiling sugar to 340°F using a candy thermometer. You can do this without a candy thermometer. By sight, it’ll look amber in color and you’ll smell slightly burning sugar.
Once it is at 340°F, or amber in color, add the cream, vanilla extract and salt. The mixture will bubble up angrily! Using a heat proof spatula or whisk, moderately mix everything together. Your caramel sauce should be shiny, smooth and coats the back of a spoon with ease.
Pour it on your favorite dessert or eat it right from the spoon. Enjoy!
Note: For tips on caramel sauce, click here.