Salted Caramel (Vegan)
A rich, buttery, sweet, and slightly salty indulgence. Desserts and beverages can be instantly elevated with the addition of salted caramel. An easy 10-minute treat that is dairy-free.
Who doesn’t love salted caramel? A beautiful, creamy, and decadent addition to ice cream, cakes, brownies, and even coffee. Caramel is a great one to have in your back pocket. When you make your own, you can customize the flavor however you like by adding chocolate, coffee, cinnamon, brown sugar, or even changing the quantity of butter and cream. This recipe requires a few ingredients and can be prepared in a short amount of time, so there’s really no excuse not to try it.
What you will need:
All that is required is 5 ingredients and 10 minutes. It really is as simple as that.
- cane sugar
- plant based butter with salt
- plant based heavy cream
- vanilla extract
- salt
How to:
For me, the hardest part about making caramel is making sure it doesn’t burn. To help combat this, I heat the sugar on medium to medium low heat and when 95% of the sugar has melted, I reduce the heat to low. I will stir the sugar at this point to help it along. Once all the sugar has melted, leaving the pot on the eye, add the cream. The cream should be added by slowly pouring it over the melted sugar and stirring as it is being added. Once all the cream is added, continue stirring to fully incorporated the cream and allow the caramel to come to a boil. As soon as the caramel comes to a boil, remove the pan from the heat and pour the caramel into a heat proof container. Add the butter to the caramel and stir until all of the butter is melted and incorporated; add in the vanilla and salt and stir. As the caramel is cooling, stir occasionally. Once the caramel is completely cool, cover and place in the refrigerator. I can say from experience that the caramel lasts at least 2 weeks in the refrigerator (in an airtight container). I have never had any caramel left over after a two-week period, so I cannot honestly say how much longer than 2 weeks the caramel will be good for.
So, let’s get started. Please make and enjoy!
Salted Caramel (Vegan)
Ingredients
- 1 cup / 200 grams cane sugar
- 8 tbsp plant based heavy cream (room temperature)
- 2 tbsp plant based butter with salt cut into cubes (room temperature)
- 1/2 tbsp vanilla extract
- 3/4 tsp salt
Instructions
- Add the cane sugar to a medium pan and heat over medium to medium low heat.
- Allow the sugar to melt. You can help it along by moving it around with a wooden spoon or silicone spatula but keep it minimal. You can also just do nothing, let it melt and swirl the pan when needed. I have done it both ways and both ways ended in perfect caramel. Once 95% of the sugar has melted, I turn the heat down to low and stir until all of the sugar has melted.
- Once all of the sugar has melted, leave the pot on the heat and SLOWLY pour the cream over the melted sugar and stir as you pour. Continue stirring until fully incorporated and let the caramel come to a boil. Once it comes to a boil, take the pot off of the heat and pour the caramel into a heat proof container. Add the butter to the caramel and stir until the butter is melted and fully incorporated. Add the vanilla and salt and stir.
- Continue stirring the caramel occasionally as it continues to cool. Once the caramel has completely cooled it can be stored in the refrigerator in an airtight container.
- Keep in an airtight container and the caramel will be fine for at least 2 weeks. To be honest, I have never had any caramel left after two weeks, so I am not sure how much longer after 2 weeks it will continue to be useable.
