Salted Caramel (Vegan)
A thick, buttery, sweet and slightly salty indulgence. Salted caramel can be added to desserts or drinks for an immediate upgrade. A dairy-free treat that is ready in 10 minutes.
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.