Vegan Dark Caramel Sauce has so many uses in our house. One of my all time favourite things. Add to ice cream, drizzle on cakes – you choose! This dark sauce was first made when we were working on our Vegan Sticky Buns and needed a topping that produced that lovely caramel, stickiness.

Free From: Dairy, Eggs
Dairy Free Caramel Sauce
Nothing as wonderful as caramel sauce! Free From: Dairy, Egg, Soya, Gluten
- June 10, 2020
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Ingredients
- ½ cup Pure Sunflower margarine
- 1 cup dark brown sugar
- 1 cup coconut cream
- ½ cup golden syrup
- ¼ tsp sea salt (optional)
- ½ tsp vanilla
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.