My Caramel Sauce is 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.) This caramel sauce is delicious over ice cream, pound cake, bread puddings, etc…
For a richer texture, I use a simple trick, to augment the “milk” fats in this caramel sauce and many other 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. Second option: no soy or rice milk and no soy or rice milk powder; replace both with 3/4 cup full-fat coconut milk in the caramel sauce recipe.
- 1 cup Sucanat
- ½ cup agave syrup
- ⅓ cup water
- ¾ cup dairy-free milk, low-fat OK (if using coconut milk: Use 3/4 cup coconut milk, full fat, and skip the milk powder below)
- ⅓ cup soy or rice milk powder
- 3 tablespoons brandy or rum
- 1 tablespoon vanilla extract
- 1 teaspoon salt
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. Store refrigerated in a glass jar.