Traditional Caramel Recipe
Prep time
Bake time
Total time
Be sure to use a medium sized sauce pot as the sugar syrup will bubble up after pouring in the milk & butter. This can be dangerous! Additionally only use a wooden spoon (or high heat rated spatulas) to stir hot caramel
Serves: 1 cup
Ingredients
- Granulated Sugar 1 cup (200g)
- Water 3 Tablespoons (45ml)
- Lemon Juice or Vinegar ½ teaspoon
- Plant Milk *highest fat milk works best ½ cup (118ml)
- Vegan Butter 1 Tablespoon (14g)
- Sea Salt *optional ¼ ½ teaspoon *to taste
Instructions
- Combine the sugar, acid and water in a medium heavy bottom sauce pot over high heat stirring only until is dissolved but not after it starts to boil or you will get crystals in your caramel! The acid helps to prevent this, but it can still happen if you stir after it starts boiling
- Place the lid on the pot so the steam can help wash any sugar from the sides, but watch it carefully as it turns from a light amber to medium amber, remove the lid and take it off the heat when it is medium amber as it will continue to cook and darker even after you remove it from the heat
- Slowly & carefully pour in the plant milk and vegan butter and once the bubbling subsides stir it to a smooth sauce
- Stir in the salt if using
- Pour into a heat proof container and refrigerate until needed *it will thicken as it sits!
Notes
Caramel must be kept refrigerated at all times and has a shelf life of 1 month
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/vegan-caramel/