PLANT-BASED SALTED CARAMEL SAUCE
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.