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| sugar_free_vegan_caramel_sauce [2025/07/16 09:37] – karin | sugar_free_vegan_caramel_sauce [2026/07/13 07:59] (current) – [Notes] karin |
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| * 2 small cans (5.4 oz. size) coconut cream | * 2 small cans (5.4 oz. size) coconut cream |
| * 3/4 cup brown sugar substitute (I use [[https://www.amazon.com/Swerve-Replacement-Sweetener-Substitute-Non-Glycemic/dp/B0C2RH34PR|Swerve brown sugar substitute]]) | * 3/4 c. firmly packed [[https://www.amazon.com/Truvia-Sweet-Complete-Sweetener-Molasses/dp/B08V7ZVS2J|brown sugar substitute]] (I use Truvia) |
| * 1/4 t. salt | * 1/4 t. salt |
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| * The directions above are from the Nora Cooks website. I did mine on a simmer for ~5 min. and allowed it to cool for ~20 min. I would not say it "thickened considerably" (it was honestly pretty fucking runny) but it is DELICIOUS and it honestly doesn't matter for what I was using it for if it was a bit runny (better than too thick). However, if you actually want it to be thick like a caramel sauce, I would simmer it for longer, and also allow it cool completely (maybe make it the day before and refrigerate it). | * The directions above are from the Nora Cooks website. I did mine on a simmer for ~5 min. and allowed it to cool for ~20 min. I would not say it "thickened considerably" (it was honestly pretty fucking runny) but it is DELICIOUS and it honestly doesn't matter for what I was using it for if it was a bit runny (better than too thick). However, if you actually want it to be thick like a caramel sauce, I would simmer it for longer, and also allow it cool completely (maybe make it the day before and refrigerate it). |
| | * Note for future experiments: Wegmans now sells an unsweetened evaporated coconut milk (Let's Do Organic brand). I wonder if this recipe might work better with evaporated coconut milk. It comes in a 13.5 oz. can, so I would probably want to up the sugar substitute to 1 c. |
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