1-Ingredient Vegan Caramel

My one-ingredient vegan caramel sauce recipe turns out creamy, glossy, and rich. You can make it on the stovetop, in the slow cooker, or in the microwave!

Course Dessert

Cuisine American

Prep Time 1

Cook Time 4

Total Time 5

Servings servings

Calories 133kcal

Author Arman Liew

Ingredients

1 can coconut condensed milk Traditional condensed milk works too

Instructions

Stovetop 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

Be very careful when following the stovetop and slow cooker methods. The cans of coconut condensed milk must be covered with water, at least an inch above it.

Do not open the cans when hot. There is a risk of them bursting open, which is unsafe.

The cans must be cooled before opening.

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.

Nutrition