Updated: Apr 6
We´ve got already a tasty vegan caramel sauce recipe in the blog files, but sometimes you want a caramel filling that will hold its shape, lets say for example for millionaires shortbread.
This recipe is the bomb and we ll use it in our next post as a caramel cookie filling. Yum!
- 300g sugar
- 200ml vegan cream
- 125g vegan margarine
- pinch of salt (optional)
- vanilla (optional)
Put the sugar into a non-sticky pan over medium heat.
Wait until the sugar begins to melt. Take a spatula and gently stir to mix melted and still solid sugar. Sometimes people recommend not touching the sugar until melted at all but I am not a fan of that. So keep stirring.
The melted sugar will soon start to darken. Let it become like golden honey or amber. Too light in color and it will not taste like caramel but if it's becoming dark it can tast burned.
When you reach the desired color put it away from the heat and add the margarine and cream. It will sizzle a lot and the caramel will turn hard in the cream because it cools down.
Put the caramel back to low heat. Wait and stir until everything is becoming a nice liquid caramel sauce.
After it is finished take it from the heat. If you are using it for caramel shortbread now is the time to pour it over your shortbread base. If you plan using it as a spread or filling put the Caramel in a clean jar and keep it in the fridge.
1.Work fast, keep on stirring
2. To clean the pan, fill it with water and let it boil. After it is super easy to clean.:)