This recipe for vegan caramel sauce is made with brown sugar, coconut cream, and an optional shot of bourbon! It's a deliciously creamy, silky smooth sauce, ready to drizzle, pour, and dip!
Combine brown sugar, cornstarch, and coconut cream in a small saucepan over medium heat. Bring the mixture to a boil and cook until sugar has fully dissolved, about 2 minutes.
Reduce the heat to medium-low and allow the mixture to simmer for 5 minutes, or until it starts to thicken slightly. If you have a candy thermometer, it should be just below the soft ball stage (235-245ºF).
Remove caramel from the heat and add vanilla extract, salt, and bourbon (if using). Transfer caramel to an airtight container and store in the fridge until ready to use.
Notes
Makes about 1 cup of caramel.
Keep caramel in an airtight container in the fridge for up to two weeks.
Reheat the caramel in small batches in the microwave in 30 second intervals.
Coconut cream is the solid white part that settles on the top of full fat coconut milk— make sure to use it, not the liquid below.
This caramel will become hard quickly as it cools— just reheat it in the microwave as necessary.