Twig boy is me. I am getting old. The older I get, the less spicy food I can handle. That’s just a (sad) fact of my life. As a sapling (that’s either brilliant or really, truly awful) I could devour vindaloos with the best of […]
Month: March 2018
Decadent, delicious, delightful. Super, special, saucy. Good, great, grand. These are just some of the words that haven’t been used by anyone else to describe these chocolate pots, but they soon will be. Make sure you get in at ground level so you can tell […]
This is good. This is great. This is something to create.
Seriously, this vegan salted caramel sauce is pure, I really can’t do it justice with words so you should just make it and see for yourself.
Ingredients. Makes more than you think it would. You can double up the ingredients if you want a vat of it. Lasts for 1 month.
100g vegan margarine. Alpro is good
120ml coconut milk
1/2tsp sea salt
ONE. Put all of the sugar into a big old saucepan. Over a low heat, without burning it, melt it. Right. There are two schools of thought here, some people will say ‘don’t stir the sugar, it won’t work’. To that, I say ‘bollock$’. It will work. It does work. I did it. Stitch that Delia and all those who trust her implicitly.
TWO. That’s going to take about 15 minutes in total, maybe a bit longer, maybe a bit shorter. Your sugar will go funny, like breadcrumbs. It’s fun to watch. Then it will turn into a syrup.
THREE. When you have achieved your syrup status. Slowly whisk in your coconut milk. Constantly whisk. You may experience a ‘tired arm’. Trust me, a mild case of ‘RSI’ is well outweighed by the joy you will experience when eating this vegan salted caramel sauce.
FOUR. When you have fully incorporated the coconut milk, bring the mixture to the boil to thicken. Remove from the heat, add your sea salt, allow to cool and store. This sauce is great on popcorn, over vegan ice-cream or in a rather wonderful a twig boy cooks caramel sauce vegan chocolate pot. Basically, you can do what you want with it.