Imitation Caramel Sauce (vegan)
This recipe makes a vegan approximation of a caramel sauce without caramelizing sugar.
Source and licence
"Imitation Caramel Sauce (vegan)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Imitation_Caramel_Sauce_(vegan), revision 4518959), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Imitation_Caramel_Sauce_(vegan)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518959
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 cups (480 g) granulated sugar
- ¾ cup soy milk, rice milk, or other non-dairy milk of choice
- ¾ cup turbinado sugar
- ⅓ cup maple syrup or brown rice syrup
- 1 tbsp water
- 1 tbsp arrowroot starch
- 2 tbsp vegan margarine
- 1 tsp vanilla
Method
- In a small saucepan, combine the soy milk, turbinado sugar, and maple syrup. Whisk well to combine.
- Cook over medium heat, while whisking occasionally, for 3 minutes.
- In a small bowl, whisk together the water and arrowroot, and then whisk this mixture into the saucepan.
- Cook the mixture, while whisking constantly, an additional 2–3 minutes or until it thickens.
- Remove the saucepan from the heat and whisk in the remaining ingredients.
- Serve, or store in an airtight container in the refrigerator and reheat as needed.