Our easy dairy free caramel sauce is simple to make and nearly foolproof! It's great in hot coffee, on top of ice cream, in between cookies, and more. Makes about 1/2 cup of caramel sauceGluten free, dairy free, peanut free, vegan. Soy free if using the Country Crock plant butter STICKS (the tubs contain soybean oil)
Melt the dairy free butter in the in a small heavy-bottom saucepan over medium/low heat. I used Country Crock Plant Butter avocado oil sticks for this recipe.
Once the butter is melted (which only takes a minute or 2), whisk in the white sugar, brown sugar (if making butterscotch), corn syrup, a pinch of salt, and Silk dairy free half and half (or canned coconut milk or canned coconut cream).
Whisk together until mixed and bring to a boil over medium/low heat, then boil for 6-7 minutes.
Remove the caramel sauce from the heat and stir in the vanilla.
Pour into a jar or other heat resistant storage container and let the sauce cool completely. You can serve this warm, but it still needs to cool for a while before serving since this is still extremely hot and can burn you.
This caramel sauce will thicken as it cools, store in an airtight container at room temperature.
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Notes
* I also tested this with Earth Balance Soy Free margarine, and it's more oily than when using the Country Crock Plant Butter Sticks. But I have not tried other brands of dairy free butter.** For butterscotch, replace all or half the white sugar with packed brown sugar. It will be a little bit thinner since it has more moisture, so you can reduce your dairy free half and half by 1-2 Tablespoons for a thicker sauce.*** Maple syrup works in place of corn syrup in this recipe, but the caramel still ends up being gritty the next day using maple syrup instead of corn syrup.If you want to darken the color of this easy caramel, you can also use a dark corn syrup to add a deeper color to the caramel sauce. Nutrition estimates are for 1 Tablespoon of caramel sauce