Apple Cider Caramel Sauce
Hello & Happy Tuesday!!
I can’t even begin to tell you how long I’ve wanted to make a vegan caramel sauce.. Let’s just say.. years!
I’ve of course looked for a ready made one, but I honestly didn’t find anything and I’ve seen thousands of cutting edge vegan products. So I bit the bullet and figured it can’t be too hard as it’s easy peasy to make non vegan caramels.
(I had to make them in a cooking course at NYU, mine didn’t form candies as planned, but making a sauce is so simple! lol)
What’s great about caramel sauce is that it’s good during any season and good on a myriad of things, specifically sweets!
What’s superb about this recipe is that its once again, easy, affordable, and has accessible ingredients that makes the caramel sauce pack tons of flavor.
Not all caramel sauces are infused with apple cider, but it just gives it that big burst of flavor that it needs and the coconut cream adds texture, healthy fats, and more flavor to boot..
The only small downside to making a fresh homemade version is that the shelf or fridge life if you will may be shortened considering it doesn’t contain preservatives like citric acid, but thats the beauty of it..
And I highly doubt anyone will have an issue with finishing some homemade Apple Cider Caramel..
Yea, didn’t think so lol
Why this recipe rocks:
Great on anything from fruit to an old boot
Great for kids
Great for entertaining
People will think you’re oh so fancy when you note that you can make a fab vegan caramel (truth)
- 1 cup coconut sugar
- 1/2 can coconut (cream only)
- 1 cup apple cider
- 2 Tbsp vegan butter
- 1 tsp. vanilla
- 1 tsp cinnamon
- 1 tbsp arrowroot or corn starch (arrowroot is stronger)
- In a medium saucepan add the apple cider and boil until reduced to 1/2 to 1/3 a cup. (film will show, its ok!)
- Once reduced add the coconut sugar, vanilla extract, cinnamon, butter, and continue to whisk until just combined. Add the arrowroot, and bring to a boil over medium high heat, continue to whisk. The mixture should begin to thicken and turn a deep amber color. Cook for 3-4 minutes until thickened.
- Remove from heat and slowly whisk in coconut cream a little at a time. ( A little at a time or it will boil over) Then add the butter, vanilla and a pinch of salt. Return to heat and stir until smooth. Remove from heat and let cool until it's thick enough to coat the surface of a spoon. Sauce should thicken a little bit more as it sits.
- If mixture is too thick you may have added too much arrowroot, add a splash of apple cider perhaps and If its not thick enough add more arrowroot.
- If too thin, cook for additional 5-7 minutes as it may thicken more