Learn how to make the perfect vegan caramel at home with just 5 simple ingredients! Quick, easy, and will last in the refrigerator so you can add it to all of your holiday desserts!
- 1/2 cup vegan butter (we used Earth Balance)
- 1 cup light brown sugar, packed
- 1/2 cup agave nectar (or maple syrup)
- 1/3 cup full-fat coconut milk
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract (optional)
- Line a rimmed baking sheet (we used a 9-inch square pan) with parchment paper or a silicone baking mat. You can also grab a sealable container if you are going to use the caramel as a sauce. Set aside.
- In a medium pot, add the vegan butter and melt it over medium-high heat. Once melted, add the light brown sugar and whisk until incorporated and melted through.
- Attach a candy thermometer to the pot or get one ready to hold, just be sure that the thermometer does not touch the bottom of the pan.
- Whisk in the agave syrup and full-fat coconut milk. Bring the mixture to a boil and continue to cook, constantly stirring, until the candy thermometer reaches 235°F, about 10-15 minutes. Remove the pan from the heat and stir in the sea salt and optional vanilla extract until uniform.
- Pour the caramel into the prepared cookie sheet container. Allow the caramel to cool before slicing and store covered in the refrigerator. You can serve it as squares by cutting it into smaller pieces from the baking tray, or you can melt it and use it as a caramel sauce.
- If you don’t have a candy thermometer: Bringing the mixture to a rapid boil and then reduce the heat to medium. Stir constantly as the caramel bubbles and boils for about 10-15 minutes, until it becomes a deep golden brown and starts to “pull away” from the edges of the pot.
- Caramel can be temperamental in terms of temperature, so using a candy thermometer is recommended!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert, Candy
- Method: Stovetop
- Cuisine: Vegan, Gluten-free
Keywords: Dessert, Candy, Stovetop, Vegan, Gluten-free, Caramel, Sauce