And yet another “necessity is the mother of invention” recipe!
I needed a good vegan caramel sauce for my caramel cookie bars and I couldn’t find it within a reasonable driving distance of our home. So, I surfed the web and tried a few recipes. This is my final version, adapted from Sweet Beet and Green Bean. It’s ridiculously good on ice cream, drizzled over chocolate desserts, as a dipping sauce for sliced apples…well, you get the idea!
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Makes about 2 cups
1/2 cup (1 stick) non-dairy butter (I prefer Earth Balance)
1/3 cup maple syrup
1 cup Sugar In The Raw (turbinado) sugar
1/2 teaspoon fine sea salt
3/4 cup unsweetened, plain soy or coconut milk
2 – 3 Tablespoons Arrowroot powder
1 teaspoon pure vanilla extract
Heat the non-dairy butter, maple syrup, sugar and the salt in a large saucepan over medium-low heat. Cook, stirring constantly, until it all melts and begins to bubble a little bit (but be careful not to overcook it).
Measure the soy milk into a 2-cup glass measuring cup, add the Arrowroot powder and whisk until the Arrowroot is well incorporated. Pour this mixture into the saucepan and turn the heat up to medium.
Cook, and whisk lightly, until it begins to bubble again. Remove the saucepan from the heat and add the vanilla extract; whisk well again. The consistency will be syrupy, but it will thicken more as it cools.
Pour the slightly-cooled mixture into a clean quart-size mason jar. Let it cool, stirring occasionally, before placing the lid on the jar.
The caramel sauce will keep in the refrigerator for several weeks. Whisk it well before using.