Caramel Sauce- Brown sugar, creamy coconut milk dairy-free butter, and vanilla extract are stirred together on the stovetop until thickened before being drizzled over your favorite dessert, added to tea, or simply eaten with a spoon. This delectable homemade caramel sauce will take everything you add it to the next level.
If you've never experienced the heavenly flavors of caramel, now is the time to start because it's one of the most delicious things on the planet! It's sweet, smooth, and has the perfect combination of saltiness and richness.
This tasty treat is perfect for satisfying your sweet tooth, and there are endless ways to enjoy it. This sauce is ideal for topping off desserts like ice cream or cake or even adding some extra sweetness to your coffee or tea. Plus, it's really easy to make - all you need is a few simple ingredients that you probably have in your kitchen already!
Table of Contents
Why You'll Love This Homemade Caramel Sauce Recipe
Ready In Minutes- This homemade caramel sauce takes less than 15 minutes to make from start to finish.
Versatile- Caramel sauce can be used as a topping for desserts, in coffee or tea, as a dip, or even eaten with a spoon!
Make-Ahead- This recipe can be made ahead of time and stored in the fridge for up to 2 weeks.
Budget-Friendly- Store-bought caramel sauce is expensive and often not vegan-friendly, plus this homemade version is far superior to anything you could get in the shop.
Simple- With only 5 ingredients and easy-to-follow instructions, this recipe is super easy to whip up.
Equipment Needed To Make This Homemade Caramel Sauce Recipe
- Stirring Spoon
- Measuring Cups and Spoons
- Jar For Storing
Ingredients For Your Vegan Caramel Sauce
- Light Brown Sugar
- Coconut Milk
- Dairy-Free Butter
- Vanilla Extract
How To Make Vegan Caramel Sauce At Home
In a saucepan, combine sugar, salt, butter, and coconut milk(or any vegan heavy cream substitute). Bring to a boil while constantly stirring until thick. Remove from heat and stir in vanilla. Serve immediately or allow the caramel to cool slightly before transferring it to a jar or container with a lid for storage.
What to Serve/Pair with Your Homemade Caramel Sauce
This homemade caramel sauce is perfect for topping off your favorite desserts. Try it on top of vegan ice cream, vegan brownies, or even fresh fruit! If you're feeling extra indulgent, drizzle it over a warm slice of vegan banana bread or vegan pumpkin bread.
Popular Substitutions & Additions
A few popular substitutions and additions can be made to this recipe to suit your taste.
- Dairy-Free Butter- You can use any type of vegan butter in this recipe. I prefer to use coconut oil-based butter for the best flavor, but any kind will work.
- Coconut Milk- Any type of non-dairy milk can be used in this recipe. I prefer to use coconut milk because it's thick and creamy, but almond milk or soy milk would work.
- Brown Sugar- You can use white sugar in this recipe, but the brown sugar will give the caramel a deeper flavor.
- Vanilla Extract- This is a classic flavoring for caramel, but you could also use almond extract or even rum extract for a different twist.
Common Caramel Solutions
Thinner sauce: Add more coconut milk until desired consistency is reached.
Thicker caramel sauce: Cook the sauce for a minute or two longer.
Sweeter caramel: Add more sugar to taste.
Less sweet sauce: Use less sugar or substitute with brown sugar.
For an extra creamy caramel sauce: Add more dairy-free butter.
How To Reheat & Store Vegan Caramel Sauce
What Is The Best Way To Store Caramel Sauce?
Homemade caramel sauce should be stored in an airtight container or a jar with a lid in the fridge.
How Long Will Vegan Caramel Sauce Last In the Fridge?
Your vegan caramel sauce will last up to 2 weeks in the refrigerator when stored properly.
Can I Freeze Homemade Caramel Sauce?
Yes, you can freeze your caramel sauce! Simply transfer the cooled sauce to a freezer-safe container or jar and store it in the freezer for up to 3 months.
Thaw the sauce overnight in the fridge and reheat on the stove over low heat until warmed through when you're ready to enjoy.
How To Reheat Vegan Caramel Sauce?
The best way to reheat your caramel sauce is on the stove over low heat. You can also microwave the sauce in 30-second intervals, stirring between each interval, until the sauce is heated through.
Homemade Caramel Sauce FAQs
My caramel sauce is grainy; what can I do?
If your caramel sauce is grainy, it probably wasn't cooked long enough. Be sure to cook the sauce until it thickens and coats the back of a spoon. You can also try straining the sauce through a fine-mesh sieve to remove any graininess.
Can I use a different type of milk to make vegan caramel sauce?
Yes, you can use any type of non-dairy milk that you like in this recipe. I prefer to use coconut milk because it's thick and creamy, but almond milk or cashew milk would also work well.
Is it hard to make caramel sauce?
No, making caramel sauce at home is actually very easy! The most important thing to remember is to stir the sauce constantly while it's boiling so that it doesn't burn. Other than that, all you need is a few simple ingredients and a bit of time, and you'll have homemade caramel sauce in no time.
Can I make this caramel sauce without butter?
Yes, you can make this caramel sauce without butter. Simply omit the butter and increase the amount of coconut milk to 1 cup.
My caramel sauce is too thin; what can I do?
If your caramel sauce is too thin, cook it for a minute or two longer. If it's still too thin, add more sugar until it reaches the desired consistency.
Is it better to use light brown sugar or dark brown sugar in caramel sauce?
Light brown sugar or dark brown sugar will work well in this recipe. The main difference between the two is that dark brown sugar will give your caramel sauce a deeper flavor, while light brown sugar will result in a milder flavor.
Don't Forget To Come Back And Let Me Know How Your Vegan Homemade Caramel Sauce Turned Out!
Vegan Caramel Sauce
- 2 cups light brown sugar packed
- 1 cup coconut milk full fat
- ½ cup dairy free butter
- ¼ tsp salt
- 2 tbsp vanilla extract
- In a saucepan, combine brown sugar, butter, salt and coconut milk
- Bring to boil and cook stirring constantly for 5-7 minutes or until thickened.
- Remove from heat and stir in vanilla extract.
- Let cool slightly.
- Add to jar or container with lid.
- Serve immediately or store in refrigerator for up to 2 weeks in airtight sealed container.
- Cook for 30 seconds in a microwave-safe bowl. Stir and heat for an additional 10 seconds or longer if necessary.