Four Minute Microwave Caramel Sauce

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4 Minute Caramel SauceHave you ever been to Rocky Mountain Chocolate Factory? They have those massive apples on a stick, dipped in caramel, rolled in cookies, drizzled in chocolate. All kinds of coatings. The Kid likes to go and look at them, and we each pick the one we’d get… if she could have caramel, white chocolate and half the stuff those apples are covered in.

But, yeah. Dairy allergy, so she can’t. If you google caramel sauce, you’ll find tons of recipes out there. Caramel is made with butter and cream. Those yummies blended with caramelized sugar are what make caramel. There are vegan versions but they use ingredients like coconut oil and coconut cream which is a little obscure for me. I don’t want a half used jar of coconut cream sitting around.

That doesn’t stop me though. With this month being Halloween month, I made a batch of dairy free caramel sauce. Not only is it dairy free, but you can make it in 4 minutes in the microwave. No obscure ingredients required. You also don’t need a candy thermometer. There’s a downside though. You have to try your best to wait until it cools to a sub-nuclear temperature or you’ll burn your tongue.

Four Minute Microwave Caramel Sauce

  • 1/2 cup (96g) brown sugar
  • 2 Tbsp (28g) non-dairy butter
  • 1/4 cup unsweetened almond or cashew milk
  • 1/4 tsp vanilla
  • Pinch of salt

Mix the sugar, non-dairy butter and milk in a large microwave proof bowl. Make sure there is room at the top because it will bubble up while cooking. Microwave for 2 minutes. Stir well. Return to microwave and cook again for 2 minutes.

The mixture will be bubbly and slightly thickened. Be careful because it will be very hot. Stir in the vanilla and salt. It will probably bubble up as you add the vanilla. Stir well and let cool. As it cools it will thicken even more and become nice and gooey.

Makes 12 servings of 1 tablespoon each at approximately 42 calories each – 0g protein, 8g carbs, and 1.5g fat.

NotesCaramel Apple Slices

  • If you don’t have brown sugar, you can use 1/2 cup of white sugar and 1 1/2 tsp molasses as a substitute. I do this alllllll the time because I rarely have brown sugar on hand.
  • I used Smart Balance dairy free butter spread but you can also use butter if you have the real thing.
  • I try to use cashew milk if I can for this because it seems to be thicker than almond milk and provides a better consistency. Almond milk does work as does almond coconut milk or heavy cream.

Being the creative types, we sliced our apples first before dredging in the caramel, cookies, mini chips and more. Slicing gives you more surface area for coating. This isn’t our first apple dipping rodeo.

It’s also really good on vanilla ice cream, and drizzled on a chewy oatmeal muffin. A few ingredients, four minutes, and plenty of excitement.

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