Caramel Sauce

Hee Hee. Veganizing Martha’s Muffin – Dessert Week has gotten off to a winning start! What I made tonight is a two-parter. Part One was super-easy to veganize – Caramel Sauce. I’ll be using this sauce in another dessert recipe later this week, so it’s a good thing it makes plenty. Even so, I bet you can think of a kajillion ways to use up some caramel sauce (over ice-cream, fruit, baked potatoes, just kidding).

Let’s get started, shall we?

Martha’s Ingredients
Makes 2 cups

1 cup sugar
6 Tbsp. unsalted butter, cut into large cubes
1/2 tsp. coarse salt
1/2 tsp. pure vanilla extract
1/2 c. heavy cream

Scrumpdilly’s Veganized Caramel Sauce
(adapted from Everyday Food, October 2009)

1 cup sugar
6 Tbsp. vegan butter, cut into large cubes
1/2 tsp. pure vanilla extract
1/2 c. soy creamer

In medium saucepan over medium-high, heat sugar until melted and brown at edges, about 3 minutes. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, roughly 3 minutes more. Immediately remove from heat and whisk in vegan butter and vanilla taking care that mixture is extremely hot and will bubble. Whisk in soy creamer. Transfer to a heatproof container and let cool. Once completely cool, whisk again, then transfer to an airtight container, stir, and cover to store. Refrigerate.

This entry was posted on Wednesday, October 28th, 2009 at 10:54 pm and is filed under Desserts, Sauces, Vegan MoFo 2009, Veganizing Marth's Muffin. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.