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Vegan Pumpkin Spice Caramel Sauce

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The easiest homemade vegan caramel…with a fall twist! Made with only 6 ingredients, and perfect for topping ice cream, lattes, or a spoon.

Ingredients

  • 1 cup organic raw cane sugar*
  • 6 Tbsp. vegan butter, cut into 6-10 chunks (I used Soy Free Earth Balance)
  • 1/2 cup full-fat coconut milk (in the can), well shaken
  • 3/4 tsp. pumpkin pie spice**
  • 1/2 tsp. cinnamon
  • salt

Instructions

  1. Add your sugar to a medium, high sided sauce pan. Place your butter, coconut milk, and spices in separate bowls next to your cooking surface.
  2. Place your pan on the stove and turn the heat up to medium. Grab a rubber spatula and mix constantly. For the first few minutes, it’ll seem like nothing is happening. But then the sugar will eventually start to clump (it’ll look like clumpy sand), and then those clumps will melt into a nice and brown liquid. Be careful the sugar doesn’t burn.
  3. As soon as all of your sugar clumps have melted, add your vegan butter. Be careful so that the liquid sugar doesn’t splatter up and burn you when you drop the butter in. The mixture will start to bubble, but that’s good; just keep stirring with your rubber spatula. As the butter is melting, you’ll see that it’ll look a bit watery on top – that’s okay too. 
  4. Once the butter has melted completely – about 30 seconds – add your coconut milk and spices. The mixture will bubble like crazy here. Carefully stir the mixture for about 60 seconds as it’s bubbling, taking care so that it doesn’t burn, and then take it off the heat. 
  5. Add a nice pinch of salt, and mix. I poured my caramel into a glass mason jar after it cooled for about 10 minutes in the pan. Allow your caramel to cool a full 30 minutes to an hour before trying it. Store in the fridge with a lid. Enjoy cold or warm.

Notes

*Sometimes sugar isn’t vegan. I know. Crazy. Make sure yours is. From my research, I’ve found that all organic sugars are vegan!

**If you can’t find pumpkin pie spice, you can make it yourself. 

***If there’s only one thing you take away from this post, it should be this mantra: No matter how much I love caramel, I will never, ever stick my finger into the mixture, nor will I spoon some of the mixture out and stick it into my mouth-hole. Melted sugar is crazy hot. So once the whole recipe is said and done, you should absolutely wait a full 30 minutes to an hour before trying it. It’ll be hard. It’ll be tough. But if you value your finger tips and/or tongue, you will not touch it until it is cool. Capiche?

Recipe slightly adapted from the Sally’s Baking Addiction Cookbook (page 91). 

Find it online: https://www.fooduzzi.com/2017/09/vegan-pumpkin-spice-caramel-sauce/

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