If you are allergic to dairy or follow a vegan diet you will know how frustrating it is to see every recipe use a can of condensed milk to make caramel so I tried making my own. This sauce is so gooey and sweet and only needs 3 ingredients but a whole lot of patience. Worth it though!
1 and a half cup of white sugar/ 150 ml of soya cream or dairy free cream / 150 ml of dairy free milk ( I used soya but you could try with almond) /50 ml of water/100 ml of water
I have not included a regular version as I haven’t tried it with normal milk!
- On a high heat, put the 50 ml water with the sugar and mix until it is all liquid, this is usually seconds. Add the dairy free milk and the cream at the same time and stir so it is all incorporated nicely.
- Still on a high heat, let everything boil but keep mixing. This part is a little tedious because you need to keep mixing for 20 minutes AT LEAST. Eventually the mix starts to stiffen up and darken.
- When the liquid has started to get thick, take it off the heat and stir until you get a SLIGHT paste. It should still be runny though!
- At this point pour the 100 ml of water and you will see everything loosen into a smooth caramel sauce. Give it a quick stir and immediately put into a glass container so it doesn’t cling to the sides! Wash the pot straight away or it will stick and be a nightmare to clean, as I swiftly found out.
That is literally it. Put the sauce in a fridge and let it set a little then it is ready to use. Store for up to 5 days.
Until next time guys.