Vegan Dark Caramel Sauce

Directions

Step 1

You need to pay attention to the sauce so don’t wander off to do anything else and leave it.  If you have a thermometer keep it ready by the side.  Do have a bowl or jar ready to pour the sauce into

Step 2

In a heavy bottomed pan place the sugar, syrup and margarine over a medium heat. As the margarine and sugars melt whisk the mixture until smooth. As the mixture starts to warm up grab a wooden spoon and give it a stir to make sure nothing is sticking to the bottom of the pan

Step 3

Bring the mixture to a rolling boil but make sure it doesn’t boil over! The mixture will start to thicken (keep giving it a good stir). Grab your thermometer and check the temperature. You need to keep an eye on the temperature to make sure it doesn’t get too hot.  So check often

Step 4

Once you reach 230ºF then you’ve reached the right temperature for a nice sauce. Take it off the heat and add the coconut cream, vanilla and salt. Whisk and pop back on the heat and bring back to the boil for a 3-5 minutes – take off the heat when you reach 220ºF and check the consistency

Step 5

If it’s a bit thin keep it on the heat for a minute or two more

Step 6

Pour the sauce into a contained to cool down and don’t touch the sauce as it’s blisteringly hot!

Step 7

If you don’t have a thermometer then have a glass of cold water ready by the side. Dribble a few drops of sauce into the cold water – if you can form a soft ball with a few flicks with your finger then it’s the right consistency for a sauce. Once you’ve made this a few times it become very clear when you’ve got the right consistency.