Salted caramel sauce

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I've never usually been into sweet things, but I've become obsessed with keeping a jar of this in my fridge recently. It goes so well with any type of cake, (especially my apple and cinnamon cake) cookie or even just drizzled over some vegan vanilla ice cream. And dare I say, if you're anything like me you'll be wanting to eat this with a spoon straight from the jar - I think I've reignited my love of sugary treats!

 

This is another recipe from one of my favourite vegan authors, Áine Carlin. You can find this plus many other festive vegan recipe ideas from her new ebook The Festive Vegan Table, available to download here.

INGREDIENTS:

 

100g light muscovado sugar

 

100ml water 

 

125ml coconut cream

 

1 tsp vanilla extract

 

A generous pinch of smoked salt

Place the sugar and water in a pan and bring to the boil for 5 - 7 minutes until the sugar dissolves. The mixture will eventually reduce and thicken. (You can swirl the pan from time to time but try to avoid stirring it with a spoon)

 

Once it has reduced by around half, pour in the coconut cream and whisk until it is completely amalgamated.

 

Let this simmer on a medium - high heat for around 5 - 7mins or until it is thick and glossy.

 

Once the mixture has turned thick and glossy, stir in the vanilla extract and salt. Simmer gently until combined and then remove from the heat.

 

Let it cool slightly before transferring to a sterilised jar. You can keep this in the fridge for up to a fortnight.