Caramel Sauce Recipe

Posted on 18th of October, 2011 by Lévana

Another glowing example of a treat known as dairy that doesn’t in the least suffer from a dairy-free adaptation, au contraire! (Go ahead and multiply the recipe if you would like—it keeps very well.) Delicious over ice cream, pound cake, bread puddings, etc…

For a richer texture, I use a simple trick, to augment the “milk” fats in many dishes: I add soy or rice milk powder (easy to find in health food stores or online) to my dairy-free milk and obtain the rich and dense texture of cream, or quite close. It is also much less caloric than the dishes containing dairy cream.

 Ingredients:

1 cup Sucanat
½ cup agave syrup

⅓ cup water

¾ cup dairy-free milk, low-fat OK

⅓ cup soy or rice milk powder

3 tablespoons brandy or rum

1 tablespoon vanilla extract

1 teaspoon salt

 Instructions:
Bring the Sucanat, agave, and water to boil in a small saucepan, stirring. When it comes to a boil, stop stirring and cook until thick and a deep amber color, 2 to 3 minutes. Whisk the remaining ingredients in a small bowl until perfectly smooth, then carefully add to the saucepan (to avoid splattering). Cook another 3 minutes on a medium flame, whisking. Makes about 2½ cups. Store refrigerated in a glass jar.

Filed under: Caramel Sauce, Dairy-Free Recipes, Dessert Recipes, Dessert Sauce Recipes, Gluten Free Recipes, Recipes