December 17, 2012

Easy Microwave Caramel Sauce


This caramel sauce is so amazing. I seriously drank it out of the jar. Well - I would say I "sipped" it out of the jar. Just don't tell anybody... I didn't really know how much I was missing caramel until I had a little taste of this sauce. It tastes just like I remember from my "pre-gan" days. I used to love drizzling caramel over my ice cream when I was a kid! This vegan version tastes just like the stuff I used to know!

If you follow me on Facebook - hopefully you saw my post about this recipe. I said that this sauce is a little dangerous since it's so easy to make - and it is! All you do is mix all of the ingredients together and pop it in the microwave! How simple is that?!

The sweet and smoky flavor of this caramel sauce goes perfectly with apples, over ice cream, or on top of a 3-Minute Microwave Brownie. I made a yummy apple pie served with this caramel sauce on top and it turned out so well! I'll share the recipe for that with all of you very soon!

Ingredients:

  • 1/4 cup vegetable shortening
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup corn syrup
  • 1/2 cup non-dairy milk
  • pinch of salt

Mix all of the ingredients in a medium sized microwave safe bowl. Whisk together until all ingredients are well combined.

Microwave on HIGH for 6 minutes - stirring every 2 minutes. If the sugar hasn't melted into the sauce after 6 minutes, microwave in 1 minute increments until it has dissolved.

Refrigerate for about 2 hours to allow the caramel to thicken before serving. Store in the refrigerator in a covered container.

9 comments:

  1. What type of non-dairy milk did you use? This looks so decadent!

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    1. Thanks Debbie! I used Almond Breeze Almond Milk!

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  2. This looks great! I'm wondering if I could use golden syrup, maple syrup, or 'honey'-style glucose syrup in place of the corn syrup, which is hard to find here.

    Also, how long do you think this keeps in the fridge?

    Mmmm, caramel!

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    1. Thanks Helen! I'm sure golden syrup would work - not sure about maple syrup or "honey" style glucose syrup! It should keep in your refrigerator for a pretty long time. None of the ingredients are very perishable!

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  3. Could I use coconut oil instead of shortening?

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    1. I was actually thinking the same thing! I might try that the next time I make this. I'm sure it would work just fine!

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  4. When cooling, mine developed a white layer on top. What's that? Thanks. Should I remove it or not? (Sort of too late, but I'll know for next time....)

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    1. That's probably just the fat from the shortening rising to the top! Just stir it back in!

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