Vegan Caramel Sauce is a no-fuss, dairy free, and deliciously thick recipe that is perfect for pouring over ice cream, making vegan desserts, or sweetening your coffee!
Place the light brown sugar and coconut milk in a large saucepan set over medium heat. Cook, stirring occasionally, until the sugar has melted completely.
Bring the caramel to a boil and cook until the temperature reaches the “soft ball” stage (235F). This should take 5-7 minutes, but I highly recommend using a candy thermometer to ensure it’s the right temperature!
Remove the pan from the heat and add the butter, vanilla and sea salt. Whisk to combine. Pour the vegan caramel into a jar or bowl.
Enjoy immediately. This caramel is best enjoyed fresh as it will become gritty when reheated. It can be stored in the fridge for up to 5 days and reheated in 10 second intervals in the microwave until warm.
Notes
You can store the caramel in the fridge for up to five days after making it, but it's best when you enjoy it right away. Homemade caramel can get gritty after refrigeration.
A candy thermometer is super helpful when making this recipe, especially if you're not already a pro at cooking caramel! Cook the sugar mixture until it reaches the soft ball stage, or 235°F.
Use full-fat coconut milk rather than a light version, and be sure to pour it out of the can into a bowl and whisk it well to combine the coconut solids and liquid.