Oh. My. God. This caramel. Caramel is one of the treats I haven’t eaten since I went dairy free, since usually it’s made with lots of butter and heavy cream. I’ve always found the prospect of making caramel daunting, but really, it’s no big deal. It cooks quickly, and it only uses four ingredients that you probably already have on hand. The hardest part is powering through minutes of constant stirring. I used this for my dairy-free salted caramel ice cream, but you can use it in any baked good or as a dip for fruit. Or you could just eat it straight out of the jar.
I think this caramel was especially delicious because I used my homemade almond milk, which is much thicker and creamier than the store-bought stuff. If you do use a packaged non-dairy milk, I might try soy milk, since usually it has more body than store-bought almond milk.
- 1 cup granulated sugar
- 6 Tbsp. refined coconut oil
- ½ cup homemade almond milk (see link above for recipe)
- 1 teaspoon salt
- Heat sugar in a small pot or saucepan over medium heat. Stir constantly with a wooden spoon or other heat-resistent utensil until sugar melts completely. It will start to clump in the process; keep stirring, and be careful to scrape up all the sugar on the bottom of the pan so that it doesn’t burn.
- When the sugar has completely melted and turned a golden brown color, add the coconut oil and stir until melted. Be careful - the oil will sizzle and splatter when you add it to the pan.
- Add the almond milk very slowly, stirring constantly. Again, be careful of splatter.
- Let the mixture boil for approximately one minute, until thick and golden brown. Remove the pan from the heat, and stir in the salt.
- Allow the caramel to cool, and transfer to a jar. It will keep in the refrigerator for 1 - 2 weeks.