twig boy cooks – salted caramel sauce
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.