This is from a vegan blog I follow and sounds amazing! I love sharing our recipes, thoughts and lifestyles online!
Ahhhh caramel… The sweet and sticky beige confection as delicious as it is versatile! This smooth and creamy sauce needs no introduction and can be used on everything from popcorn to fresh fruit,and even in a coffee! Nothing says 100% sugar like caramel sauce, but hey, we’re good, almost all the time… right?
There are two basic ways to make caramel– dry, or wet. Making “dry” caramel involves slowly heating sugar and moving it around until it melts. This is often seen as the more advanced way of doing things and it will never be attempted in my kitchen. Instead I am going to show you the “wet” method of making caramel, which will not end in burnt sugar ruining my favourite pot.
Weapons of Mass caramelization:
2 cups organic unrefined white sugar or cane sugar
½ cup water
¼ cup maple syrup
½ cup coconut milk, full fat
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