Vegan Caramel
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My vegan caramel sauce is made with just one ingredient- sweetened coconut condensed milk! It turns out creamy, glossy, and rich every time. You can make it on the stovetop, in the slow cooker, or even in the microwave.
Nothing elevates a dessert quite like a drizzle of warm caramel sauce, and being vegan shouldn’t mean missing out on such indulgence.
With just a can of coconut condensed milk, you can make a warm, sweet, and silky smooth caramel sauce that is perfect for baking- or enjoying by the spoonful. It’s surprisingly easy to make and tastes like the real thing.
Why I love this vegan caramel recipe
- Easy to make. Compared to other caramel recipes, mine is virtually hands-off. There’s no need to boil, no caramelizing sugar, and no candy thermometer required!
- The perfect taste and texture. It’s thick, rich, creamy, and tastes exactly like the real deal.
- Multiple cooking methods. Although the stovetop method yields the best consistency, I made sure to test other methods as well.
Ingredients needed
Find the printable recipe with measurements below.
- Coconut condensed milk. The magical ingredient that yields a creamy, caramelized syrup. The caramelization will overpower any coconut flavor.
How to make vegan caramel
Step 1- Prep. Add the can of condensed coconut milk to a saucepan and cover with water, about 1-2 inches above the can.
Step 2- Simmer. Over medium-high heat, bring the water to a simmer. Once simmering, reduce the heat to low and cover. Let simmer for 2-3 hours.
Step 3- Cool and serve. Remove the pot from the heat. Use tongs to remove the can and submerge it in a bowl of cold water. Let it sit for 10 minutes before opening it and transferring the mixture to a bowl or jar.
★★★★★ REVIEW
“Oh my word, this is perfection- I used a grocery store brand coconut condensed milk (cheaper than the more prominent ones!), and it turned out PERFECT. Oh my gosh, now I can enjoy my childhood favorite without dairy!” – Elena
Alternative cooking methods
If you’d rather use a slow cooker or microwave, I included instructions for both. The slow cooker method is the most hands-off, but it’s also the most time-consuming. If you’re looking for a gooey caramel or dulce de leche, the microwave method works well.
Slow cooker method. Place the cans in the slow cooker and fill with 1-2 inches of water above the cans. Cook on Low for 8 hours. Submerge the cans in cold water to cool before opening and serving.
Microwave method. Pour the milk into a deep bowl and cover completely. Microwave for 5 minutes on 40-50% power, then stir to combine. Reduce the heat to 20-30% and microwave in 2-3 minute intervals until it reaches your desired texture.
Recipe tips and variations
- Cover the cans with water! This goes for the stovetop and slow cooker methods. If the cans aren’t completely submerged, they could explode.
- Prefer extra dark, thick caramel? Add 1-2 hours on the stovetop. The longer you simmer, the darker the caramel.
- How about a thin, buttery caramel? Add 1-2 tablespoons of vegan butter before serving.
- Add flavor. Add a pinch of salt to make salted caramel, or fold in 1 teaspoon of vanilla extract.
- Not strictly vegan? I’ll let you in on a little secret…you can make this same recipe with regular condensed milk.
Storage instructions
To store: Caramel should be stored at room temperature in an airtight container. For thicker caramel, store it in the fridge for up to one month. If you’d rather store it at room temperature, it lasts up to one week.
To freeze: Store it in a jar and freeze it for up to six months.
Frequently asked questions
If you’d prefer not to slow cook or simmer the coconut condensed milk in its cans, transfer it to a sealable jar and heat it in a jar instead. Follow the same process as using the cans. Just be sure your jars are tightly sealed!
I tested two different brands and noticed a stark difference. As pictured, I used Nature’s Charm coconut milk and found it had the best texture.
If you tried this Vegan Caramel recipe, please leave a star rating and comment. It helps others thinking of making this.
1-Ingredient Vegan Caramel
Video
Ingredients
- 1 can coconut condensed milk Traditional condensed milk works too
Instructions
- In a small saucepan, add your can of coconut condensed milk and cover with warm water, about 1-2 inches above the can.
- On medium heat, heat up the saucepan until it just begins to simmer. Once it begins to simmer, reduce to low and cover. Simmer for 2-3 hours. The longer you simmer, the darker the caramel.
- Remove the saucepan from the heat. Using tongs, remove the can from the water and submerge in a bowl of cold water. Let sit for 10 minutes, to cool down. Once cool, carefully open, and transfer to a bowl or jar.
Slow Cooker Instructions
- Place the condensed milk in a slow cooker and cover with water, leaving 1-2 inches above the can.
- Cook on slow for 8-10 hours, 10 hours if you'd like a thicker caramel.
- Turn off the slow cooker and using tongs, remove the can and submerge in a bowl of cold water for at least 10 minutes, to cool down. Open the can of coconut condensed milk and transfer to a bowl or sealable container.
Microwave Instructions
- Pour the coconut condensed milk in a large, microwave safe bowl. Cover completely.
- On 50% power, heat up the condensed milk for 5 minutes, ensuring it doesn't spill over.
- Remove from the microwave and whisk together. Cover again, and reduce the power to 20-30%. Microwave in 2-3 minute increments, watching carefully to ensure it doesn't spill over. Remove from the microwave once it has reached your desired consistency.
Notes
Nutrition
Ways to use vegan caramel sauce
I’ve been caught eating caramel straight from the jar more times than I can count, but there are more creative ways to use it! Here are some ideas:
- Drizzle over vegan chocolate cake or vegan brownies.
- Top protein oatmeal or eggless pancakes.
- Serve over coconut milk ice cream or oat milk ice cream.
- Add to your next batch of salted caramel cream cold brew, or sweeten up an almond milk latte.
- Pair with sliced apples for a healthy dip.
Wait this recipe is made of only condensed milk? Can I put also some cinnamon or spice?