vegan bourbon caramel sauce
Thank you. I would just recommend having her put it in the fridge as soon as she opens it. But upon refrigerating it, it will thicken. I haven’t tried adding MORE coconut cream, but if you do, let me know if that helps! Good luck! Ingredients. Once I had the temperature up, the sugar actually melted and began to brown. I’m not sure which I like better! I did 2 batches with a nonstick pan and it boiled for all of time and finally crystalized and turned into a rock. You could absolutely gift this to a friend. it was perfectly golden brown. It shouldn’t be taking more than 20 minutes. If it isn't thick enough, continue to simmer the … OMG I died and have gone to heaven. Notify me of followup comments via e-mail. Great recipe!! Too bad, I really wanted this to work. Hi Meg…you added 1/2c of coconut sugar…was that on top of the already 1cup of regular sugar? It was so easy to make. What exactly is going wrong? So there’s that! If you remember…. I was drawn to it because of the short ingredient list and it didn’t look too complex. I have a family reunion this weekend, so I will aww them with my (your) genius. Squeeze the bourbon caramel sauce into the center of the cupcake until filled but not overflowing, about 1 tablespoon per cupcake. I just made my third batch of this and didn’t have any issues. Thanks! The sugar/water mixture took longer than I thought it would but the finished result was delicious beyond my expectations. I think I figured out the issue! This sounds amazing! I used Makers Mark. BTW I love your recipes. ;). Hey Lindsay! Being that I don’t drink I thought it may not taste too good but to my surprise ?? These Vegan Pecan Crumble Baked Apples with Coconut Milk Caramel are the most perfect, easy dessert addition to your Thanksgiving or Friendsgiving table! Thanks for sharing such an easy yet impressive recipe that really elevated Christmas dessert. Sounds like the sugar was either not fresh, it was heated too quickly, it was stirred too much, which can cause crystallization! Should it come to a boil or not. Great recipe. Transfer to a heat-safe dish or bottle and let cool. All caramels beg to be eaten. What did I do wrong? Once melted, add the light brown sugar and whisk until incorporated and melted through. The mixture dried up and crystallized after being heated for about 10 minutes. I put the pot back over low heat and continued to stir until smooth. Happy holidays, Pam. Thanks! Emeril Lagassi would be proud! Was asked to make this for a birthday cake filling, and just want to make sure it is safe for children, and if not, how could I make it kid safe while still having the bourbon flavor? For the vegan crowd you can also try this recipe! 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. Most people went back for “thirds”. Oh my! Was just wondering, since it has done alcohol, do you suppose it will stay alright without refrigeration for a couple of days in about 30 C /85 F type weather? My dad gave me a huge cinnamon coffee cake on Christmas Eve. Altering this to make it vegan definitely doesn’t provide the same effect, but similar. I finished an extravagant bread pudding with meringue topping with this sauce for out of state company. I’ve never had an issue with this recipe…. Outstanding! Somehow it all works out. Return pan to heat and simmer sauce, stirring, until caramel … However next time, try reducing the water by half – that should help! Fan-freaking-tastic! The layers are cut and drenched in caramel keeping the cake incredibly moist. But, I just made it better. I have leftover caramel sweetener, I’m thinking this might be good in a baked item, like brownies. Half a batch with double the bourbon. Course: Condiment. Bummer! Its definitely not as thick as normal caramel but it holds up really well after being refrigerated. Can you double or triple the recipe without compromising the results? https://www.instagram.com/veganeatsglutenfree/?hl=en I waited for the caramel to cool and cracked in some pink sea salt. Store covered in the refrigerator and bring to room temp or heat in a warm water bath before serving. Your email address will not be published. ), Caramel sauce. I’m sorry for all the questions. Like I said, I’m going to do this at once :D I used Hennessy instead. Quite runny at the moment–will have to incorporate into a banana pudding. Once the vegan caramel boils, turn the heat to low and whisk for about 3 minutes and then shut off the heat and whisk for a few more minutes until the sauce thickens. Alcoholic beverages all start with yeast and sugar for the yeast…corn for bourbon, barley for scotch and sugar for rum (this you may get a way with, especially spiced rum [which I’ve made this with and it was WONDERFUL]). I’ve been using this recipe with coconut cream and has always been awesome! A couple of tablespoons of bourbon make a good thing even better. I made mine vegan with coconut milk (full fat), and I had some old white refined sugar that I needed to use up. I may be searching in vain, but I was wondering if it possible to make caramel sauce using something other than granulated sugar? Also, keep the heat at medium once you turn it on and “swirl” the pan occasionally. It should be thick and should run slowly around the saucer/bowl as you tip it around. First of all, I’m not a caramel person but this came out so great! To find more vegan and gluten-free recipes check out my instagram! Hi Eva, it should last for at least 1 week. Nope, I just usually scan my local grocery store or World Market. Next time, I will try a healthier and more organic sugar. When I used a stainless steel pan on the 3rd try-caramelization! The liquid turned a slight shade of amber, but it’s definitely not as dark as the photo. I’ll be making this for Christmas gifts!!! I did not use heavy cream, but substituted sweetened condensed milk, and the result was amazing. (Hic!). Thanks! I’m also trying to make this dairy-free and swirling it into Dana’s vanilla bean coconut ice cream. Optional: 1 teaspoon salt/1 tablespoon bourbon. Are you sure? They tend to add more of a caramel- like color to my sauces! You guys read my mind! I am wondering: how long does the sauce keep? Hope that helps. Thanks! 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