Heating sugar in cream to high temperatures creates rich, complex flavors. This is a wet caramel, where sugar is mixed with a liquid before cooking. It's a hands-off process, but it requires close monitoring. Be cautious, as it can quickly turn from blonde to burnt; consider removing it from the heat slightly lighter in color, as the sugars continue to cook off the stove. An ice bath can also be used to stop the cooking process when it reaches the perfect amber color.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Condiment, Dessert
Cuisine: American
Servings: 12servings
Calories: 187kcal
Author: Zacchary Bird | The Vegan Baker
Ingredients
1 ¼cupvegan cream(300 ml)
1cupbrown sugar(200 g)
4tablespoonsvegan butter(60 g)
1teaspoonpure vanilla extractoptional
Instructions
In a saucepan, whisk together the cream, sugar, butter, and vanilla, if using, over medium heat. Lightly slosh the liquid around the pan as it dissolves, then avoid stirring the solution once it comes to the boil.
Maintain a simmer to keep it gently bubbling for 10-15 minutes, until the caramel turns from a light blonde to brown – don’t make it too dark! – and begins to thicken.
Notes
Keep the caramel in a jar in the fridge for up to a month. Gently reheat and give it a good stir before using.