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Caramel (vegan & Gluten Free) 2 ways - sauce & thick caramel

Update: after making several batches of caramel, I have found that adding the lecithin after the caramel has cooled down to room temperature is more effective in emulsifying the caramel.

Caramel Sauce

Ingredients

1 13.5 fl oz can of coconut cream or coconut milk

1 cup vanilla coconut sugar

1/4 tsp of salt

1 tsp vanilla

The caramel sauce is the easiest one.

Combine both the coconut cream, salt, and vanilla coconut sugar in a medium saucepan.

 

Make sure to use one large enough, as the boiling sugar will get about 4 times the volume before it reduces.

 

Bring to a boil, and reduce heat to medium low. Simmer for about 15 minutes, or until it has reduced down to about 1 cup.

 

If it boils down all the way, the consistency is very gelatinous. You can check for thickness by seeing how it is after it cools on a spoon.

 

Turn the heat off, and stir in the vanilla. Let it cool down, and store in the refrigerator to make it thicker.

 

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Caramel (the thick version)

Ingredients

1 13.5 fl oz can of coconut cream or coconut milk

1 cup vanilla coconut sugar

1/4 tsp of salt

1 tsp vanilla

1/4 cup of Nutiva Shortening, Cocoa butter, or coconut oil

1-2 tsp liquid lecithin

Combine the Nutiva Shortening and the liquid lecithin in a medium saucepan. Use one large enough, the mixture will reach about 4 times the volume when it boils.

 

After the shortening and lecithin melts, add the can of coconut cream/milk, salt, and the 1 cup of vanilla coconut sugar.

 

Update: after making several batches of caramel, I have found that adding the lecithin after the caramel has cooled down to room temperature is more effective in emulsifying the caramel.

 

Let this boil down all the way. The shortening will end up separating. Let it cool in the pan, or pour into a heat resistant container.

 

Let it cool enough for the shortening to just start to go solid. Use an immersion blender (stick hand held blender), and blend it until smooth. Place in the refrigerator.

 

It may separate a little bit before it completely gets cold. Keep an eye on it as it gets cold, and stir it up if necessary.

 

The shortening gives the caramel a very smooth creamy texture, and the lecithin helps hold it together. This caramel will separate if it gets too hot, like in the microwave.

 

Now your caramel is ready to eat, or top on your favorite dessert. Like vegan caramel pecan brownies!