How are all the Christmas preparations going? I already bought two, means only 200 to go…HAHA
Today I had some extra time in the kitchen, so I thought I would whip up a vegan caramel.
Well, not a simple vegan caramel but a Vegan Gingerbread infused Caramel
This is a new twist to an easy classical recipe and brings an extra Christmas flavor to it.
Best thing about it: You just need 4 ingredients
It is done in 10 minutes and you can store it in the fridge up to one week.
Recipe with the caramel with follow the next days.
Vegan Gingerbread infused Caramel
- 1 cup canned full-fat coconut milk
- 4 tbsp agave syrup (rice and maple syrup work as well)
- 1 heaped tbsp gingerbread spice
- A pinch of salt
- Place the coconut milk, syrup, gingerbread spice and salt in a saucepan.
- Bring it to a boil over medium heat, stirring occasionally.
- Reduce to a simmer and simmer for 10 minutes or until you see that a sticky texture forms.
- (be patient!)
- Place in a jar and refrigerate until cool. The caramel will thicken once cooled down
OH MA GOODNESS!!! This recipe takes caramel to a whole other christmasy level! Im in LOVE <3
Wow, das hört sich super lecker an! Das werde ich auf jeden Fall mal ausprobieren 😉
Lena | http://www.healthylena.de
Lena wir müssen unbedingt mal zusammen backen!!
Oh ja, super Idee, Lara! 🙂 Das wäre zu schön! Am besten kommst du einfach mal nach Berlin 🙂
This looks beautiful! I love the color and the stickiness of it!
Should the coconut milk be refrigerated over night so that it turns to cream? Or kept as milk?
Do you need to put the coconut milk in the fridge overnight so that it turns to cream? Or keep it as a milk?
Yes!! You need to out it into the fridge! And the coconut extract amount needs to be over 70%
Thanks Lara 🙂
I made this caramel today, but the colour is really different from yours.
it’s more beige. I cooked it long enough, i am sure of that. It already thickens, so that’s good too… but the colour isn’t right. what did I do wrong?
Gonna make your twixbars. Hope they are good!
Hi Inge, yes this is totally not your fault we had the issue of different sugars or sweeteners with different colors so your might look different! I will publish a twix raw cake these days where I advise to add blackstrap mollases to adjust the color. Otherwise enjoy the bars as I bet you made them wonderful even if the color is different <3
So do you use all of the coconut milk or just the cream on top (when refrigerated)?
I actually used the full-fat milk from the bottle for this recipe ????