Whilst planning the Murderer Mystery Dinner Party that Andrew and I are hosting at the end of this month, I was in the mood for some homemade vegan caramel sauce; and boy did I find a good recipe! The inspiration for this recipe came from Southern In Law. She created a lovely vegan caramel sauce that is amazing as-is, but because I wanted to add my own twist to things, I decided to spice things up a bit...pun intended...
I added cinnamon! Yes, I am a cinnamonalholic...cinnaholic...basically, I love cinnamon, and practically put it on everything; even in soups and baked potatoes because it adds a nice depth and warmth without being too sweet. Mmmmm.
Oh, and before we get to the recipe, remember this post from last year?! Yeah, drizzle some of this on top of those pumpkin cinnamon rolls and you've got a breakfast or dessert that can not be beat!!
Ok, on to the recipe!
You will need:
- 1 cup canned coconut milk, make sure to shake the can before opening to emulsify the solid and liquid
- 3 T maple syrup
- 2 t pumpkin pie spice (or just good ole' cinnamon!)
- 1 t vanilla extract
- a pinch of salt (optional, but it does draw out the flavors a bit more)
- Place all ingredients in a medium sized pot over medium-high heat
- Stir to combine and bring to a boil
- Keep cooking until it thickens and darkens
- Once thickened, allow to cool 5 minutes before serving.
- Store in a jar for up to a week. Once cooled completely, the sauce will become solid. Simply place the jar in a pot and fill the pot with water until it is 1/4 to 1/2 way up the jar. Gently heat the water on medium until the caramel is back to it gooey deliciousness!
- Optional: Drizzle over some pumpkin cinnamon rolls, apples, or banana ice cream!!
What's your favorite way to eat caramel? As a candy, a dipping sauce, or a drizzle? Let me know in the comments!!
Happy Haunting! Halloween is only a few weeks away!!