If you’re allergic to dairy, or follow a vegan diet, you’ll know how frustrating it is to see every recipe use a can of condensed milk to make caramel. That’s why I tried making my own. This sauce is so gooey, sweet and only has 3 ingredients. You’ll need a whole lot of patience but end result? Worth it.
1.5 cup of caster sugar + 150 ml of soya cream + 150 ml of dairy free milk (I used soya but you could try with almond) + 50 ml of water + additional 100 ml of water
- On a high heat, put the 50 ml water into a pan with the sugar. Mix until everything turns into a liquid, which is usually seconds. Add your choice of milk, followed by the cream. Keep mixing.
- Remaining on a high heat, let everything boil but keep moving the spoon around. This part is a little tedious because you’ll need to keep mixing for 20 minutes AT LEAST. Eventually, the mix starts to stiffen up but be careful not to burn it.
- Once the liquid has started to get thick, take off the heat and stir until you get a SLIGHT paste. It should still be predominantly runny though.
- At this point, pour the 100 ml of water. You’ll see everything loosen into a smooth caramel sauce. Immediately transfer the caramel into a glass container, so it doesn’t cling to the sides of the pan. That’s it. After briefly putting into a fridge to cool, you’re literally ready to start dripping the good stuff over anything and everything.
Until then, see you in the next post.