PLANT-BASED SALTED CARAMEL SAUCE

Name: PLANT-BASED SALTED CARAMEL SAUCE
Cuisine: American
Ingredients: 125 grams plant-based cream; 225 grams white granulated sugar; 75 grams coconut oil; 0.5 teaspoon salt

Serves 1

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PLANT-BASED SALTED CARAMEL SAUCE

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Serves 1

Directions

1Weigh 125 grams of whippable plant-based cream into a jug.
2Add 225 grams of white granulated sugar into a heavy bottom pan.
3Put the pan on a medium heat.
4The sugar will start to liquefy and when it turns lightly golden, stir it into the uncaramelized sugar to even out the heat.
5When there is just a bit of uncaramelized sugar left, heat up your cream to just below boiling point.
6When all the sugar has caramelized, switch off the heat.
7Add the cream just a few tablespoons at a time and swirl it in.
8Stir the caramel gently over a low heat until you have a clean bottom.
9Add 75 grams of coconut oil.
10Stir in half a teaspoon of salt.
11Stir in a teaspoon more of cream to emulsify.
12Pour into a clean warm jar.
13Store at room temperature.

Ingredients

125 grams plant-based cream
225 grams white granulated sugar
75 grams coconut oil
0.5 teaspoon salt

Equipment

jugheavy bottom panwhiskclean warm jar

Tips

If white sugar in your country contains animal products, I suggest you write to your elected representative.
Stirring at this point simply forms a big bowl of solid caramel that takes ages to dissolve.
My dairy sauce only needs double cream because its fat content is much higher than plant-based cream.
Coconut oil usually separates but all you need to do is stir in a teaspoon more of cream and that will emulsify the two back together, whereas dairy-free butter tends to behave itself.

PLANT-BASED SALTED CARAMEL SAUCE

Serves 1

instagram.com

PLANT-BASED SALTED CARAMEL SAUCE

instagram.com

Serves 1

Directions

1Weigh 125 grams of whippable plant-based cream into a jug.
2Add 225 grams of white granulated sugar into a heavy bottom pan.
3Put the pan on a medium heat.
4The sugar will start to liquefy and when it turns lightly golden, stir it into the uncaramelized sugar to even out the heat.
5When there is just a bit of uncaramelized sugar left, heat up your cream to just below boiling point.
6When all the sugar has caramelized, switch off the heat.
7Add the cream just a few tablespoons at a time and swirl it in.
8Stir the caramel gently over a low heat until you have a clean bottom.
9Add 75 grams of coconut oil.
10Stir in half a teaspoon of salt.
11Stir in a teaspoon more of cream to emulsify.
12Pour into a clean warm jar.
13Store at room temperature.

Ingredients

125 grams plant-based cream
225 grams white granulated sugar
75 grams coconut oil
0.5 teaspoon salt

Equipment

jugheavy bottom panwhiskclean warm jar

Tips

If white sugar in your country contains animal products, I suggest you write to your elected representative.
Stirring at this point simply forms a big bowl of solid caramel that takes ages to dissolve.
My dairy sauce only needs double cream because its fat content is much higher than plant-based cream.
Coconut oil usually separates but all you need to do is stir in a teaspoon more of cream and that will emulsify the two back together, whereas dairy-free butter tends to behave itself.