This was my first time creating a vegan caramel sauce that wasn’t made of dates. I originally made it to make caramel popcorn, but realized I had a lonely Granny Smith apple so I made a caramel apple with added caramel popcorn. Absolutely worth the effort!
1 can full fat coconut milk
1 tbsp vegan butter
3/4 cup either coconut sugar or I used turbinado sugar
1 tsp vanilla extract
Few pinches salt
Few dashes cinnamon
In a pot add the coconut milk and butter and cook until the butter melts.
Then add in the sugar of choice and bring to a boil.
Turn down the burner to a medium low heat and stir occasionally for 30 minutes.
At about 25 minutes in add in the vanilla, salt, and cinnamon and stir to combine.
I spooned it onto the apple and set the apple on parchment paper and set in the fridge for 15 minutes.
Adding popcorn is optional. You can get creative with extra toppings of choice.
I believe if you make caramel popcorn with this you have to bake the popcorn after adding the caramel so it gets crispy the popcorn was a bit soggy on the apple, but still very good!
To clean the pot of leftover caramel simply add water and bring to a boil and scrape with a spoon then wash.