Vegan Vanilla Bean Caramel Sauce
Total Time:20m - 25m
A luscious silky sauce with only 3 ingredients…perfect for dipping crisp fresh apples slices or drizzling over your favorite dairy-free ‘ice cream’.
split, seeds scraped out
carton (11 oz.)
- Simmer the apple juice concentrate in a small saucepan with a heavy bottom and cook over medium low heat until it reaches the ‘firm ball’ stage on a candy thermometer or 255°F.
- While the apple juice concentrate is simmering, warm the coconut milk in another small saucepan with the vanilla bean and keep warm over very low heat. Do not allow to simmer.
- When the apple juice has reached the ‘firm ball’ stage, pour in the coconut milk and the vanilla bean and reduce heat to very low, stirring to make a smooth caramel sauce.
- Allow the caramel sauce to cool completely before eating. Use as a dip for apples or pears or as an ice cream topping. If you would like to make a ‘salted caramel’ sauce, add a pinch or two of sea salt. Refrigerate leftovers.