condensed milk – The Vegan Rhino

This sticky pot of goodness is a great version if you are looking for less sugar and more caramel. Although it is still comprised of sugar, you are not going to be overwhelmed by the sugar, as most caramels can have. This homemade caramel is great for dunking apples or even making a caramel peanut brittle, the options are endless.

Yields 1 large mason jar

Ingredients

1 cup butter

1-1/4 cups brown sugar + 1/4 cup water (DIY light corn syrup)

2 cup Vitacost brown sugar

2 tsp. vanilla extract

14 oz. condensed “milk”

Directions

Add all ingredients into medium sauce pan and bring to a boil on medium-high heat. Make sure to constantly stir until 20-25 minutes have passed or temperature reaches 245 degrees F (soft ball stage).
Remove from heat and allow to cool before adding the vanilla. Store in and mix. Allow caramel to cool.
Pour into mason jar or air tight container and store for up to 1 week in refrigerator.

Chef’s tip: Make sure that you do not go over 245 degrees F or you will have a caramel that will crack.

Buying condensed “milk” from the store can be quite tricky when you are dairy-free, which is why I have created this 2 ingredient simple version. The only ingredients that you will need are full fat coconut cream (the entire can) and organic cane sugar. Simply reduce the two together to get an amazing ingredient that you can use for baking, caramel, and other recipes!

Yields 8 oz

Ingredients

2/3 cup sugar

1 can full fat coconut cream (and liquid)

Directions

In a sauce pan, add all ingredients and set to medium-high heat. Stir until sugar dissolves.
Once a summer begins, set your timer for 40-45 minutes and reduce heat to low. Allow to reduce and turn darker in color.
Transfer liquid to a mason jar or other container to cool.

Chef’s tip: Make sure not to stir this mixture during the cooking process at all or it will cause crystals to form.

Tag: condensed milk

Caramel Sauce

Condensed “Milk”