"Classic" Caramel Sauce

How much water do you use in this recipe?

Sorry Kalayra, the water amount seemed to be missing from the ingredients list (it has been updated now). We use about 3/4 of a cup of water, but really you just need enough to keep the sugar wet as it melts. Cheers!

I notice you don't use any vanilla. Is it not necessary? And can you use canned coconut cream instead of the cream off the top of coconut milk?

You could certainly add vanilla, if you like, but I typically don't — just personal preference — at least for caramel sauce. As for the coconut cream, the thicker cream is just so that the caramel sauce has a nice thick consistency. That being said, you could try using the whole can and see how it works out for you — just note that you will likely end up with a much thinner (and less rich) caramel sauce. Hope that helped. Cheers, Dawn

I tried using organic dehydrated cane sugar but it did not caramelize. Does it have to be a refined sugar to make caramel?

Susan- Sucanat should work - as it does dissolve in water. You can start with a thinner syrup and cook it to a caramel. Plain granulated sugar is the most sure-fire way for sure. ~Ken

Well... I tried both the Sucanat and also some raw organic cane sugar and neither would caramelize... I might have worried about burning the Sucanat and removed it too soon as it is brown and hard to tell so never thickened (but tasted good). The light colored organic cane sugar boiled away but never got dark... was an ugly grayish color. So that didn't work either. So I'll try it with plain granulated sugar and see if that work. I've never made candy or done anything like this so obviously I need more practice. Thanks Ken and Dawn!

Hi- I use organic cane sugar to make caramel. Works every time... I think you need to just wait longer, as the heat is what dictates the color and flavor change. Once color starts to develop, it happens very quickly, and you need to watch that it does not get too dark. It could also be that you are adding too much liquid to the sugar at first. ~Ken

hi there, just wanted to know if we can freeze this sauce?

Hi Vineeta! Yes, you can freeze this with a good outcome. Thank you for your participation in our community! Lauren

HI Lauren Just wanted to know the exact amount of coconut cream to be used in this recepie? I did measure the cream after refrigerating a can of full fat coconut milk overnight in the refrigerator and it was a scant 2 tablespoons. is this eneough?

Hi Vineeta. That should be a fine amount. The amount of the cream is pretty flexible here. 2 TB is roughly perfect. If you add too much it gets a little thin (still great), if you add too little, it is a little thick. The average is right about what you measured. Enjoy. Lauren

What are the various foods that can be used with this caramel sauce? I really want to make it but I'm not sure what to do with it.

Hi Julie. It could be used in many ways. You could drizzle it over ice cream, use it as a sauce for an apple crisp, make a coffee beverage with it, tres leches cake, coffee cake and so many other possibilities. Try to use your creativity to find the perfect use! Lauren

I usually understand recipes here quite well but must say I find the "1 cup full-fat coconut milk" (use the cream) misleading... Possibly if it read 2-4 tablespoons (or whatever is truly recommended) coconut cream*. *with instructions on how to get your coconut cream.... I read it incorrectly twice- using 1 cup coconut cream and ended up with runny caramel

Hi Rose, I can understand your frustration. It is difficult to state what is needed in a way that everyone understands. With the can of coconut milk being 14 ounces, if not shaken, all the cream should rise to the top, this recipe needs 1 cup of the cream that is floating on the top to be used, avoiding the more liquidy 'milk' (about 6oz) behind. Not sure if that clarified anything, but I hope so. Best of luck! Cheers, Sandy

Okay, now I am confused. Sandy S. says use 1 cup of the cream. InDec 2018 Lauren L. said 2 Tbsp should be fine. Which is it?

Hi Thérèse, This recipe calls for 1 cup, but depending on your application, you may want it thicker with a deeper caramel flavor. It is very versatile and can be adjusted to your liking. My advice would be to add the lower amount and evaluate for your needs, adding more if desired. That is what is so fun, and frustrating, about this science that is also an art. Have fun creating! I hope that helps, I certainly don't want to cause further confusion. Cheers, Sandy

Loved the sauce ! How can I make a caramel which I can pipe using a nozzle.

Vineeta, it is a great Caramel Sauce, and as written it is a 'sauce'. I'm glad you like it. I suggest you experiement to make it thicker, by using less coconut milk. Let ys know how your recipe development goes. Cheers, Fran

Hi Fran, Thank you for your help. I did try the above recipe with way less coconut cream and a few trials with agar but have been unsuccessfull . Could you please point out some direction in making a freezable and. pipable caramel recipe. I am totally stumped here . Thank you for sharing your knowledge .

Hi Vineeta, As Lauren had previously written the sauce can be frozen. Note that freezing the caramel sauce in plastic with plenty of headroom, instead of glass is safest. Your instinct to use less coconut cream and some agar was smart, however, this recipe as it is labeled is a Caramel Sauce. I’ve listed some suggestions for revising the recipe we know to be successful as written and delicious, but understand, my suggestions essentialy amount to creating a new recipe. You will be back to testing further. Have fun with creating. In this case, whether you get what you want on first go in terms of consistency, you will have made something delicious. To make a thicker caramel, I suggest the following: Simplest: Do not use more than 2 Tbsp coconut cream or plant cream and make sure to cook the caramel until it is thick. That means most of the water has been cooked out. You could try mixing a small amount of guar gum or cornstarch/ cornflour into the cream before adding. Or make a dry caramel instead of making one with water, use vegan butter in addition to a small amount of coconut milk or plant cream. And always remember to be very careful when working with sugar and caramel. Fran

Thank you Fran .Shall try these suggestions . And keep you updated on how I go . Thank you once again.