DF Salted Caramel Sauce

1 cup sugar
1/4 cup water
2 Tbs light agave syrup
3/4 cup coconut milk (not lite)
4 Tbs vegan margarine
1 1/2 tsp course gray sea salt, crushed

In a medium saucepan, combine the sugar, water and agave syrup and bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan. Boil over high heat until a deep amber caramel forms, about 6 minutes. Remove the saucepan from heat and carefully whisk in the coconut milk, margarine and salt. Let the caramel cool to room temperature.

Update: I tested the recipe and it turned out great, though I substituted Vegan Sweetened Condensed Milk (see post from May 17th) for coconut milk.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Dessert, Gluten Free, Sauces, Vegan. Bookmark the permalink.

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