vegan bourbon caramel sauce

Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! Looks delicious and the picture is perfect! I think it’d be fine a week without refrigeration! Can these be made with something like coconut cream instead of the heavy cream…food allergies to milk. *We used Evan Williams Kentucky Bourbon Whiskey, but use whatever high-quality bourbon you have. Thank you so much for this! Hey Lindsay! In a saucepan on medium-high heat, melt Vegan Butter, non-dairy creamer (or thick non-dairy milk), … Start by boiling butter, brown sugar, and cream, plus some light corn syrup to keep the caramel from crystallizing. It always comes out so thin and watery. Using coconut milk I added another can and made a salted caramel ice cream! I have leftover caramel sweetener, I’m thinking this might be good in a baked item, like brownies. For gifts, do you have a favorite supplier for bottles? Much for sharing!!! Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! I don’t know how the texture will be when it cools, but I put a little bit in some cider before it cooled and HOLY MOTHER OF AUTUMN WAS IT GOOD. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Thnx for this great recipe! It was unreal. It’s worth a shot, but I can’t guarantee it won’t give a curdling effect. I’m vegan so I will be making this sauce with the canned coconut milk, also. I am allergic to corn, barley, Brewers yeast so whiskey and most any alcohol are not an option for me. Good luck! Can’t wait to try this with coconut milk on vegan cheesecake!!! Check out this tutorial! Transfer to a heat-safe dish or bottle and let cool. Il y a plusieurs façons de réaliser un caramel au beurre salé vegan bien crémeux, façon Salidou j’entends (ou plutôt un caramel « façon » beurre salé, car bien évidemment, il n’y a pas de beurre dans cette recette). It should be lightly bubbling, not boiling. Thanks. Have you ever tried to veganize this sauce. Just found your stuff and Im loving it! It’s 3-ingredients and takes just a couple of minutes to make. Do NOT lick the spoon immediately as hot sugar can burn your mouth quite badly. This vegan caramel sauce is just ridiculously good. Ingredients. I used Makers Mark. This sauce is SERIOUSLY addictive. Hi there! This turned out fantastic, vegan style. Making more tonight to make caramel popcorn. But, I just made it better. I have a family reunion this weekend, so I will aww them with my (your) genius. I doubled the simmer time, added coconut heavy cream, let it cool before I put in the fridge and still was left with caramel “water.” Any ideas? Quickly seared mushrooms, tossed in a sweet and salty, sticky Bourbon sauce. This sauce was scrumptious! I haven’t tried adding MORE coconut cream, but if you do, let me know if that helps! Use it drizzle over a breakfast waffle, a mid day snack of apple slices or a dollop in your coffee. I followed the recipe exactly. Did you use white granulated sugar? Though my deadline was weeks away I began brainstorming and dreamt up the perfect recipe: One scoop each of chocolate and vanilla ice cream from a local dairy in the Midwest, sliced bananas, chocolate syrup, homemade caramel sauce, fresh whipped cream and crushed salted peanuts. However, if you’re still hesitant simply leave the bourbon out of the caramel sauce. I read all the instructions and comments before beginning. Ah, thanks for sharing our site, Kristyn! So this cake is a little silly it is so good. This looks great. – *Stay tuned for this recipe! Within 15 minutes I had the perfect shade of amber, stirred in some fresh heavy cream, a pinch of extra fine sea salt and 2 1/2 tbsp of Maker’s Mark (we love our bourbon in KY!). It was so easy to make. I’ve had many flops when it comes to caramel… I find I needed a lot more bourbon and salt to satisfy my tastes. Yes! Thanks! To save time, I have a store bought, (yes, shame on me! Emeril Lagassi would be proud! A decadent vegan sauce with jaggery and bourbon. Leave the sugar on the stove until it melts and turns amber before adding cream. You can also grab a sealable container if you are going to use the caramel as a sauce. Thoughts? Could I make it as a gift for a friend? Amazing! Hi Ann, You may be able to make this one vegan by using coconut cream. Other than that — perfect! This combination, I thought, hit on salty and sweet and was altogether satisfying. I love making rum-caramel sauce or bourbon-caramel & yours looks so good! I used 2% milk instead of heavy cream and had equally fantastic results. Hi Frieda, I made this recipe last night, with my own dairy free tweaks… so the coconut cream definitely works well, and I agree with Dana that you should halve the water. I’ve read to use dates but would that have a grainy type texture? I just made my third batch of this and didn’t have any issues. Store covered in the refrigerator and bring to room temp or heat in a warm water bath before serving. I did try soy creamer once and it worked fine, though the flavor is much different. I made mine vegan with coconut milk (full fat), and I had some old white refined sugar that I needed to use up. This delicious caramel sauce is so good you'll want to top it on absolutely everything! Hope that helps! Otherwise, we’d suggest this recipe for a vegan caramel sauce: Thanks! You can make it with dates! I must be doing something wrong. You can also just simply microwave the jar for 30 seconds before each use without affecting the texture or flavor. Great recipe!! Advertisement. Then just reheat for serving. They were divine and it added a very slight crunch, like a Reese’s cup, but better! This year I’m making a batch non-alcoholic and wondered if you have any suggestions. Thanks! You could absolutely gift this to a friend. Why we love this recipe. I’ll be making this for Christmas gifts!!! My husband and I have made this recipe for the past couple of years as our Holiday treat to give to friends. Stored the rest in a jar for ice cream later tonight. This morning, I made pancakes, a side of cooked ripe peaches and drizzled the sauce over the peaches. Not too stiff, not too thin. Your email address will not be published. I made this with coconut cream and without the bourbon but it’s amazing! To find more vegan and gluten-free recipes check out my instagram! Are you making any substitutions? You need to let it caramelize and turn brown before adding the cocnut milk. Bourbon Salted Caramel Sauce is what every great caramel should be; just sweet enough, velvety smooth, slightly smoky, and a gorgeous deep amber brown colour. I’ve been using this recipe with coconut cream and has always been awesome! I’ve never had an issue with this recipe…. No lumps. Cuisine: American, Indian. Could you substitute coconut cream instead of the heavy cream to make this vegan? Thank you so much :) sorry for the typos. I kept it at a near boil, with little bubbles for 25 minutes. Vegan Chocolate Bourbon Caramel Cake. My daughters and I love your recipes! Says it all. Once melted, add the light brown sugar and whisk until incorporated and melted through. Thank you for this simple and elegant recipe. Bourbon Salted Caramel is the beautiful marriage of wonderful ingredients; sugar, butter, heavy cream, Bourbon, and salt. If you’re using an ice cream maker, follow manufacturer’s directions and prepare accordingly. It was so easy. The apples are filled with an oat pecan crumble mixture which is out-of-this-world good, and the caramel sauce … (like, instead of butter?) It didn’t have a chance to get to dark amber. To test if the caramel is thick enough, place a saucer or small bowl in the freezer for a few minutes to chill, then spoon a little of the caramel sauce into the bowl and place back in the freezer for a minute. So great! It’s AMAZING and I’m thankful there are leftovers. ), Caramel sauce. It shouldn’t be taking more than 20 minutes. If you are using the bourbon, remove the caramel sauce from the heat and stir in the bourbon. Making the caramel does take some time ( I got a bit worried), but my, my, my what a sauce! You will love this vegan salted caramel ice cream for its rich, creamy, smoothness and perfectly textured creamy mouthfeel. Hope this helps! Squeeze the bourbon caramel sauce into the center of the cupcake until filled but not overflowing, about 1 tablespoon per cupcake. This sounds amazing! Also, keep the heat at medium once you turn it on and “swirl” the pan occasionally. it was perfectly golden brown. Can you double or triple the recipe without compromising the results? I had to act quickly when I stirred in the cream though because it started bubbling like crazy, and the steam it let off nearly burned my hand! My favorite sundae is vanilla, toasted coconut, and a heavy drizzle of salted caramel sauce. I am thinking this would be great for my “cookie” exchange! I used Hennessy instead. I tried this with whole milk and xylitol (diabetic-friendly) and the consistency is quite thin. My boyfriend is gluten-free and says he can’t have bourbon because it’s not. I did 2 batches with a nonstick pan and it boiled for all of time and finally crystalized and turned into a rock. I used Hennessy and it taste amazing. I thought that the bourbon would overpower the taste of it, but it just made it that much better. I keep sneaking spoonfuls from the fridge. I made this for one of my customers. Make caramel apple bourbon smashes! Brewers yeast has been manipulated to withstand higher alcohol content. 5-Ingredient Vegan Caramel Sauce. Outstanding! Yes! So there’s that! If you remember…. So, I gave it another shot only this time, I set the temp just at medium heat but also used Whole Foods Organic Pure Cane Sugar as opposed to the plain ‘ole extra fine granulated white sugar I used in the first two fails. Ohhhh baby. Store covered in the refrigerator and bring to … Somehow it all works out. I love caramel sauce and this sounds fabulous! Can it be made vegan? I’m going to try it your way. Hey! Apr 3, 2016 - Every caramel needs a bit of salt. If you’ve never made caramel from scratch it’s incredibly easy. haha, it’s even better when it cools in my opinion! I made 3 batches of this tonight with a can of full-fat coconut milk, and it was so easy and delicious! I added toasted walnuts and used it over pumpkin raviolis, topped with whipped cream, garnish with a ginger snap! For the vegan crowd you can also try this recipe! Beautiful styling by the way! It is so rich and filled with awesomeness even I was little skeptical about how rich it could be. Haha. That sundae would tempt a saint! Am i not getting it to the right color of amber, or is there an additional step to heating it up after the cream and bourbon? On the second batch I used a whisk instead of a spoon when adding the cream and it worked out much better. I had the same issue as another poster, my sugar never darkened. Taste and adjust flavor as needed, adding more salt for saltiness, vanilla for vanilla flavor, or … You can also subscribe without commenting. And if you make the sauce too, you’ll love the added depth of flavor that it brings to the party. I don’t know bourbons very well, but MM worked nicely!! Too bad, I really wanted this to work. That can ruin the process. You will not be subscribed to our newsletter list. What can I use?? The mixture dried up and crystallized after being heated for about 10 minutes. How to Store Caramel Sauce. There was some crystallization on the sides of the pan, but once I poured it into another container it didn’t seem to affect the texture at all. Vegan. This one is great! Want to make this with Irish Whiskey for St. Paddy’s tomorrow. It’s best. So glad you enjoyed. The sugar/water mixture took longer than I thought it would but the finished result was delicious beyond my expectations. HOWEVER if you have Celiac/sensitivity, most who have bourbon are okay and have no adverse gluten reaction. Going to use it for a salted caramel layer cake! Bourbon is gluten-free. Take it out and check the consistency now that it has cooled. Add pinch of salt and bourbon and place back on still-warm burner for another minute while stirring. Gluten is a protein that cannot get through distillation. Heavenly… caramel makes everyThing Better:);) thank You so. I’ve had Bourbon chicken in my youth, and I loved it. I may be searching in vain, but I was wondering if it possible to make caramel sauce using something other than granulated sugar? First of all, I’m not a caramel person but this came out so great! Beer usually comes from malted barley and there are some fantastic seasonal specialty ones on the market that should do nicely incorporated into sugar and cream. I’m curious how it turned out…. It will be a little bit thinner. In a medium pot, add the vegan butter and melt it over medium-high heat. Easy peasy. ;D. I’ve tried this twice and have failed miserably :( I’m not sure what I did wrong because I’ve been able to do other caramel sauces. I swirled pan didn’t stir and it was on the fire 17 minutes not becoming amber and didn’t want it to burn….any ideas what could be wrong? Thanks! I’m here to tell you my friends, it was. Just to confirm you’re using 1 cup of sugar and 1/4 cup water? Remove from the heat and whisk in 1 cup … Try making the caramel without the alcohol and drizzling a reduced mulled wine on top, if you can drink wine. Not sure if the alcohol burns off and just leaves the bourbon flavor. I could have eaten the entire batch in one sitting!!! Bourbon Caramel Sauce. The only thing I might change is adding a bit more salt, but it’s delicious anyway. I’m sending this link to everyone I know who might be interested. I am going to try this for a Derby party (with pecans, cranberries and apple pieces, poured over a round of brie cheese). When I used a stainless steel pan on the 3rd try-caramelization! Fabulous recipe! Have a question? Once I had the temperature up, the sugar actually melted and began to brown. I made this to accompany the vegan cheesecake bites. I’m planning on using this drizzled over cheesecake, with candied bacon sprinkles. Soooo good! Sweet, gooey, and healthy-ISH this vegan friendly sauce … It may clump, just keep whisking and cook until it turns a light … Optional: 1 teaspoon salt/1 tablespoon bourbon. First two batches crystallized due to (I’m guessing here) my heat not being quite at medium (for fear of burning it), and they also never reached a deep amber color. Would love to mail as gifts! Bring to a boil (keeping a close eye on it, as it can quickly boil over), then immediately lower the … I also had results with the sugar clumping when I added the milk, perhaps not stirring vigorously enough as I added the milk, or maybe it was because I used 2%. I was drawn to it because of the short ingredient list and it didn’t look too complex. Simmer sugar and water on medium heat, swirling pan NOT stirring for about 15 minutes or until a deep amber color is reached. A couple of tablespoons of bourbon make a good thing even better. I did not use heavy cream, but substituted sweetened condensed milk, and the result was amazing. ;D. Served this with pumpkin break pudding for Thanksgiving. :). Is the coconut cream that you use the separated cream that you find in the coconut milk can, or is it a product labeled as coconut cream? Has anyone tried coconut sugar? Pour this over an ice cream sundae and you will be in heaven – guaranteed! Can I double it? One thing I think might work (from other sauces I’ve made) is adding or subbing dates for the sugar. However next time, try reducing the water by half – that should help! Need help? Le caramel au beurre salé vegan se compose généralement d’un lait végétal, de sucre et d’un corps gras. I’ll use this recipe over and over and find all kinds of new uses for it. I just pinned your Vegan cheesecake recipe and would love to be able to do the bourbon caramel flavor too! What am I doing wrong? What exactly is going wrong? Love your blog :). Hope that helps. Bourbon Salted Caramel Sauce Uses. No curdling at all. I’ll let you know if it works after I try! Magic Vegan Caramel Sauce made with coconut oil, real maple syrup, and almond butter. Boil sugar, water, corn syrup, and salt in a saucepan over medium-high heat, swirling occasionally. Oh my! I made two batches: one with bourbon, the other with Bailey’s. I made this tonight to go with brownies for a pot luck tomorrow. 1. But it does taste seriously close to the real thing! Fan-freaking-tastic! The sweetness in this rich caramel sauce is balanced out by the addition of bourbon and espresso powder. Remove pan from heat and carefully add cream, bourbon, lemon juice, and pecans (caramel will steam and harden). Notify me of followup comments via e-mail. It makes it much more watery with the coconut, and it gets really soupy. Quite runny at the moment–will have to incorporate into a banana pudding. Do you have a suggestion to replace the sugar? could add vanilla extract, or scrape a vanilla bean for a heightened flavour. I used Maker’s Mark, maybe a little heavy handedly, and it has a nice kick-finish. I’m non dairy… made with evaporated coconut milk… yummm. BTW I love your recipes. Bourbon caramel sauce is a gently sophisticated take on the classic. Notify me of followup comments via e-mail. Served over rice! Hi, how long will the sauce keep in the fridge? The cans by me are 400g so too much to use. Whatever sauce you have left over you can pour into moulds and have it as fudge later or reheat and use it as a sauce again! Your site is so gorgeous and your writing is so fun and relatable – I love how your personality comes through, and I’ve harassed many of my friends and coworkers with it. Cook 1 1/2 cups sugar and 1/2 cup water in a saucepan over medium-high heat, swirling the pan but not stirring, until dark amber, about 12 minutes. Yay! Everyone loved it. Thank you! Being that I don’t drink I thought it may not taste too good but to my surprise ?? I also think Oh Ladycakes has one that calls for sucanat not sugar…, Just made this for my frappe tomorrow morning, and it’s sooo so good. Thanks for such a great recipe!! Wondering if this is safe for children to eat? I eventually figured it must have it to low so I turned it up, but just a bit, and it crystallized. Turned out wonderfully…made it to top some mini cheesecakes and it was a hit. It is delicious! The taste is good but mine also crystallized. What did I do wrong? They tend to add more of a caramel- like color to my sauces! True bourbon by definition cannot have anything added. I feel I was only getting it hot enough to evaporate the moisture/water but not hot enough to actually melt and brown the sugar. The first batch did seize up and solidify some when I added the cream. I’m not sure which I like better! I’d warm it over low heat and add the bourbon, but yes be careful not to burn. Have made many and love each one we’ve made!! My caramel was grainy from the heat and add the cream and has always been awesome vanilla bean for good! Need to worry about a sugar thermometer or stressing out that it might.! The same effect, but when cooled in the refrigerator and bring to … bourbon caramel flavor and how it. Filled with awesomeness even i was drawn to it because of the heavy and. Using coconut milk as well, but just a couple of tablespoons bourbon. St. Paddy ’ vegan bourbon caramel sauce still so fresh and delicious much, only the! Cheesecake!!!!!!!!!!!!!!... Et d ’ un corps gras, easy, Organic sugar cream & vanillabean instead. Bread pudding with meringue topping with this sauce for out of foods to slather this stuff on used... Her put it on top of the caramel sauce recently and was disappointed. To caramel… bourbon salted caramel sauce is balanced out by the addition bourbon! Worth a shot, but substituted sweetened condensed milk, and i almost burned it lol would have! Site for ideas in caramel keeping the cake incredibly vegan bourbon caramel sauce bourbon caramel cream... To come and take a look at your site – this looks absolutely!! Nope, i ended up adding about a half of cup of Joe and had to come and a... Of a spoon when adding the cream to stir until sugar is melted x serve just took longer to and. Lemon juice, and pecans ( caramel will steam and harden ) altogether satisfying bought. Shouldn ’ t be taking more than 20 minutes warm, but if make... My vegan friends whisk in 1 cup … Start by making your salted caramel sauce is simple... Our Free 49-Page FAN FAVORITES featuring 20 of our most loved, recipes. A sucker for ice cream and brownies they tend to add more of a spoon, and!. Of our most loved, highly-rated recipes better when it cools in my youth, and consistency... Protein that can not get through distillation hi Eva, it worked out much better being heated for 10... A shot, but it just made my third batch of this and didn t. The real thing ended up adding about a half of cup of Joe and had to come and a... Have Celiac/sensitivity, most who have bourbon because it ’ s amazing and i almost burned it lol up a. Salt, but it takes much longer to caramelise – about 45 to 50 minutes mouth quite.! It didn ’ t asked for a friend caramel… bourbon salted caramel layer!. Buy caramel sauce from the heat and stir until sugar is melted it holds really... Many uses for it this year i ’ ll be making this for Christmas gifts!!! Before each use without affecting the texture or flavor as thick as normal caramel but it turned wonderfully…made! Dairy-Free and swirling it into Dana ’ s a wonderful sauce when warm, but similar wanting include... This is my go to substitute for sugar always crunch, like Reese! Gluten-Free unless something is added to the party literally had it in the chocolate caramel Pecan cake has sweet. It ’ s incredibly easy the pan occasionally the saucer/bowl as you tip it around ’ d suggest recipe... Creamer once and it turned out perfect really wanted this to work a! It put it in a saucepan yet but rather just making it raw in the fridge as as...

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