My middle name is Carmel. I like it a lot actually. I’m glad it’s not something like Ethel. No offense to any Ethels out there. It’s just I’m really not a ‘Megan Ethel’. Actually, I don’t even know if I’m really a ‘Megan’. But that’s neither here nor there.
The name is from the Bible. You know, Mount Carmel?
It’s pretty obvious that Carmel and caramel are similar. But I think it’s also equally obvious that they are different enough. Car-mel vs. car-a-mel.
Still, when people see (or even hear me pronounce) my middle name many (almost everyone, actually) make some sort of comment along the lines of: “Mmm, caramel!” or “You’re named after a candy?”. Right, because my mom just looooooved those small little caramel squares. Okay, so maybe she did, I don’t really know. But I promise I’m named after some mountain in the Bible okay?!
So pronounce it however you like. One thing you won’t be confused about is just how great this vegan caramel sauce tastes.
Here’s where I feel like I need to add a disclaimer. It’s something I remind Levi of rather often. Just because it’s vegan and gluten-free doesn’t mean it’s ‘good for you’. This is pure sugar people. Well, pure sugar, vegan margarine, and full-fat coconut milk (the non-dairy milk I chose to use). This is very much just a treat. So yes, it tastes rich and decadent and so good, but do I really need to tell you that it’s actually not all that healthy? I didn’t think so.
Right, so moving on.
- ½ cup vegan maragarine
- 2 cups brown sugar
- ¾ cup plain, unsweetened non-dairy milk, divided
- 2 tablespoons arrowroot powder
- Melt vegan margarine in a saucepan over medium heat.
- Add brown sugar and ½ cup of non-dairy milk. Whisk and bring to a boil for 4 minutes.
- In a small bowl mix the remaining ¼ cup of non-dairy milk with the arrowroot starch.
- Remove saucepan from heat and whisk in the milk/arrowroot mixture.
- The mixture will seem runny at first but as it cools it will thicken up.
My first reaction when I made this caramel sauce was something along the lines of: “I did it! I did it!” Then it became: “Why didn’t I do this sooner?” and “What amazing things can I do with this liquid gold?!” Yeah, it’s pretty great stuff.
I had demerara or dark brown sugar on hand so that’s what I used and that’s why my caramel sauce is so dark and rich looking. Using a yellow or light brown sugar would yield a much lighter result. I don’t personally mind that my caramel is dark.
So what will I be using this lovely stuff on? You’ll just have to stay tuned for that I guess.
Have you made caramel sauce before? What did you use it for/on/with? Do tell!