Who would have thunk that you could do a dairy free (and failsafe) version of caramel! I gave this recipe a shot and it turned out pretty good! It definitely lacks that creamy smoothness that cream or cow’s milk would give but hey when you gotta be dairy free you can’t really complain right? The original recipe came from here but when I gave it a go it took a lot longer than described, probably around 45mins cooking time.
Gluten free, dairy free, soy free, vegan, nut free, failsafe, egg free
- 1 cup white sugar
- 1 1/4 cups rice milk (I have used Aldi and homemade, or you can try any other milk)
- 1/2 teaspoon salt
- Take your milk and heat up for 1-2 minutes in the microwave till it is warm. It doesn’t need to be hot hot.
- Place the sugar in a wide pot so it makes a thin layer and place on medium heat.
- Give the sugar at least 5 minutes to heat up and then you will notice it will start to liquefy. Agitate it around so that crystallised sugar can hit the pot and also liquify. If it is browning too fast turn down the heat a bit.
- Once all the sugar is liquefied and the colour has developed to a nice caramel brown then grab your milk and pour it into the pot of liquid sugar. This will produce heaps of steam so stand back and keep stirring.
- The milk is cool the sugar so it will become quite hard and separate from the liquid. Don’t worry, keep it on heat whilst stirring (you may want to increase the fire a bit since it cooled down) and it will eventually dissolve.
- Once it has dissolved you can simmer the sauce till the desired consistency. For a runny and pourable sauce I simmered for close to 30 minutes. It looks quite thin because of the heat but once it cools it became thicker (I checked by taking less than a teaspoon out and cooling it on a plate to see the consistency). For a hard sauce suitable for a glaze I reduced it till it was thick whilst it was still hot (close to 45 mins).
- When you have the right consistency then pour it into a jar and keep it in the fridge.
I have used this sauce on pancakes, mixed with icing sugar to make a doughnut glaze and in trifle. The possibilities are endless!