Fat-free caramel sauce? Can such a thing even be done? Well, we think we’ve found a way of doing it, and we hope you enjoy it as much as we do. Nothing beats this syrupy goodness drizzled over your favourite vegan ice cream, desserts or all over your face as you pour it from the container into your open mouth with little regard for the shocked stares from your loved ones. You can assure them that behaving in this way is, of course, absolutely fine because the sauce in question is fat-free. Sometimes melting sugar can seem scary, but we walk you through this uncomplicated recipe so that once you’ve watched this video, you’ll be working that sugar like a vegan champion.
- For the caramel, place a saucepan over a medium heat, add in the sugar and the water, and bring to a boil. Every now and then gently shake the pan using circular motions so that the temperature of the liquid rises uniformly.
- Bring the syrup to 180°C (360°F) or cook it until it reaches an amber colour, and then, turn off the heat.
- On the side, mix the yogurt with the milk and the vanilla essence, add the mixture into the pan and start stirring immediately to obtain the caramel. Caramel bubbles quite violently, so make sure to use a glove when mixing, or to wrap your hand into a kitchen towel.
- We strongly recommend to use oat milk for this recipe. This is as other non-dairy milks might curdle when they come in contact with the hot syrup, yielding a grainy caramel.