Vegan Caramel Sauce

Over this summer I had a great challenge and it was to make some vegan and gluten free treats to bring to a potluck. I decided that you really can never go wrong with caramel so that was going to be the base for my recipe. I’d never made a vegan caramel sauce before so this was quite an adventure.This recipe wasn’t especially difficult but it wasn’t especially easy. It was pretty typical of a caramel recipe. I’ve made a couple in the past and it wasn’t much harder than any of those. You will need to have a candy thermometer on hand to get to the right temperature. If you don’t have one, you could definitely make this, it would just be much more difficult. You’ll find that this recipe calls for coconut cream. I was able to find a can of pure coconut cream at Trader Joe’s. However, if you’re not near one you can simply take a can of regular coconut milk and refrigerate it for about 2 hours. The cream will solidify to the top and you can simply skim it off. Either will work for this recipe. Do not use coconut milk from a carton though, this will not produce the results you need![amd-yrecipe-recipe:225]Source: Vegan Baking

Homemade Caramel Sauce

I typically find making caramel sauce difficult. I don’t always have the best of luck getting it to turn out right. I often burn the caramel so I don’t make this often. However, I prefer knowing what is going into my caramel sauce when I bake. Especially since store-bought caramel sauce isn’t always gluten free. This recipe is completely gluten free and is fantastic for use in gluten free baking recipes.

This is my favorite homemade caramel sauce recipe that I’ve found to date. It requires the use of a candy thermometer or instant read thermometer. You will need to have one of these to make this recipe. If you don’t you won’t be able to tell when the caramel is done.Be very careful that you don’t burn the sauce. If you do you will be able to taste it in the finished product. The best way I’ve found the keep it from burning is to stir continuously. This keeps everything moving and doesn’t give it time to burn. You will want to let the sauce thicken and cool before using it in any recipe.

 

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Source: Adapted from: Annies-Eats

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Homemade Dulce De Leche

Dulce De Leche is a smooth caramel flavored sauce popular in Latin countries. This caramel is very easy to make if you have a can of Sweetened Condensed Milk on hand.  Most recipes I’ve seen call for you to use a crockpot to boil the can of milk for several hours. I didn’t want to do this because it can be dangerous and create rust lines in the bottom of your crockpot.I decided to do essentially the same thing, but with baking pans in the oven. Make sure that you put in enough water so that the pans don’t dry out. If your pans dry out they can shatter in the oven. I put in water about half way up my pans, and next time I think I’ll probably put in more. By the end there was very little water left in my pan.

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Homemade Dulce De Leche:14oz Can Sweetened Condensed MilkPreheat the oven to 425.

Pour the condensed milk into an 8x8 baking pan. Cover with tin foil.Put the 8x8 pan into a 13x9 baking pan. Fill with water, about halfway up the sides.

Bake for 1 hour 15 minutes, until the milk is golden brown.Remove from the oven, uncover and transfer to the bowl of a food processor or the cup of a stick blender.

Blend until smooth. Refrigerate until thickened, about 1 hour.If not using right away cover with plastic wrap and store in the refrigerator

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