Gluten-Free and Vegan Caramel

by Maggie on January 18, 2010

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Is there anything better than caramel?

On the weekend, while the babes were in bed, Pete and I indulged in some cheesecake. A caramel-pecan cheesecake that was sooo very divine. I licked the caramel off the plate it was so darn yummy.

Early on in the She Let Them Eat Cake days I came up with a recipe for gluten-free and vegan caramel that can be used for so many yummy delights.  Including Cheesecake.  And Caramel Squares.  And Caramel-Almond Shortbread .  And Caramel-Fudge Brownies.  And Valentine’s Caramel Delights.  And Oooey Gooey Bars. And, and, and.

This recipe is terribly easy and even healthier than your traditional caramel recipes.  I often double this recipe (because you can never have too much caramel sitting around).

I cook it until I reach the desired consistency for the recipe I am using.  I have a candy thermometer that I got for Christmas and the first time I tried making the caramel with my lovely new thermometer, I stopped once the caramel reached the ‘soft-ball’ stage.

If you have leftovers, store the caramel in an air-tight container and simply reheat when you need it again.  It lasts about a week in the fridge.

Gluten-Free & Vegan Caramel

3/4 cups non-dairy milk (I use soy milk or almond milk)

3/4 cups evaporated cane juice (cane sugar)

1/3 cups organic brown rice syrup

1 tablespoon arrowroot powder

1 tablespoon water

2 tablespoons Earth Balance non-dairy butter or coconut oil

Cook non-dairy milk, cane sugar, and brown rice syrup in a medium saucepan over medium heat.  Whisk mixture regularly for three minutes.

In a small bowl, whisk arrowroot powder and water.  Add to the saucepan and combine.

Cook this mixture until it thickens.  I cook it, stirring constantly, for approximately 20 minutes.

Once your caramel has reached desired consistency (or softball stage on your candy thermometer) remove from heat and add the Earth Balance or coconut oil.  Stir until non-dairy butter has melted.  Let your caramel cool for 15 minutes, depending on the recipe you’re using it for.

You can also find this recipe and many more ‘slightly indulgent’ recipes at Simply Sugar and Gluten-Free