Recently, I’ve wanted to develop an even creamier caramel sauce for a very special treat I’ve been working on –and this caramel sauce recipe fits that bill. After referencing Tammy’s, Danielle’s and Kelly’s caramel sauces, I’ve come up with this incredibly smooth and rich delight which is perfect for drizzling over any of the vegan ice creams in my new book [cookbook3]. Those ice creams –which include the flavors Coffee and Cookie Dough –are even more delicious when smothered in this new creamy condiment, which I tested more than 15 times to perfect.
- Place coconut milk fat, coconut sugar, and honey in a saucepan
- Bring to a boil, then reduce to a simmer
- Continue simmering for 10 minutes
- Allow caramel sauce to cool for 5 minutes
- Stir in shortening until completely dissolved
In order to obtain coconut milk fat for this recipe, refrigerate two cans of coconut milk for 24 hours, then open the cans and scoop the rich creamy fat off of the top, measuring out  cup for this recipe. You can use the water that has separated for smoothies or discard it.
If you would like to substitute various ingredients in this recipe, feel free. Please note that unless I test a substitute I really have no way of knowing how or if it will work –that’s why I had to test this recipe more than 15 times. As I’ve mentioned before, I wish I had a crystal ball that would write the recipes (and test the substitutions) for me, however, I do everything the old fashioned way using my own sweat and loads of ingredients to perfect each and every recipe for you all until I get it just right!
Stay tuned for a very special treat that I will post later this week which will incorporate this dairy-free caramel sauce. The next installment in building said treat will be a vegan chocolate ganache that is dairy-free and super simple to make.