Rich, smooth, and sweet with a hint of savor, this creamy caramel sauce is the perfect filling for tarts like these dairy-free caramel tassies recipe or for dressing up dairy-free sundaes. While I prefer using agave nectar or ginger syrup for this recipe, traditional light corn syrup works as well.
Makes about 1 1/2 cups
- 2 cups organic white granulated sugar
- 1/2 cup water
- 1/4 cup light agave nectar or light corn syrup
- 1/2 cup coconut milk (not lite coconut milk)
- 2 T. dairy-free soy margarine, such as Willow Run
- pinch of salt
In a small saucepan over medium-high heat, bring the sugar, agave nectar and water to a boil, stirring well at first to dissolve the sugar. Turn down the heat to low and cook until the liquid is deep amber in color, about 12 minutes, swirling the pan occasionally to ensure even cooking. Remove the pan from heat. Very carefully (the mixture will bubble), stir in the coconut milk, dairy-free soy margarine and salt until smooth. Let cool slightly before using to fill tarts, coat apples, or serve over dairy-free ice cream.
