One-Ingredient Vegan Caramel Recipe
Introduction
This 1-Ingredient Vegan Caramel is a simple and delicious treat made from just coconut condensed milk. It’s naturally sweet, creamy, and perfect for drizzling over desserts or enjoying on its own. Whether you prefer stovetop, slow cooker, or microwave methods, this caramel is easy to make at home.
Ingredients
- 1 can coconut condensed milk (traditional condensed milk works too)
Instructions
- Step 1: For stovetop, place the unopened can of coconut condensed milk in a small saucepan and cover with warm water, ensuring the water is about 1-2 inches above the can.
- Step 2: Heat the saucepan over medium heat until the water just starts to simmer. Reduce heat to low, cover, and simmer for 2-3 hours. The longer it simmers, the darker and richer the caramel becomes.
- Step 3: Carefully remove the can with tongs and submerge it in a bowl of cold water for 10 minutes to cool.
- Step 4: Once cooled, open the can carefully and transfer the caramel to a bowl or jar. Stir before using.
- Step 5: For slow cooker method, place the unopened can in the slow cooker and cover with water, leaving 1-2 inches of water above the can.
- Step 6: Cook on low for 8-10 hours. Cook longer for a thicker, darker caramel.
- Step 7: Turn off the slow cooker and remove the can with tongs. Let it cool in cold water for at least 10 minutes before opening and transferring the caramel to a container.
- Step 8: For microwave method, pour coconut condensed milk into a large microwave-safe bowl and cover completely.
- Step 9: Microwave on 50% power for 5 minutes, watching carefully to prevent spilling. Remove and whisk.
- Step 10: Continue microwaving at 20-30% power in 2-3 minute increments until desired thickness is reached, whisking between sessions.
Tips & Variations
- Use traditional condensed milk if you don’t have coconut condensed milk for a non-vegan but still delicious caramel.
- Adjust simmering time for your preferred caramel darkness and thickness.
- Cool the caramel fully before storing to improve texture.
Storage
Store caramel in an airtight container or jar in the refrigerator for up to 2 weeks. Reheat gently in the microwave or on the stove with a little water to regain pourable consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular condensed milk instead of coconut condensed milk?
Yes, you can use traditional condensed milk for this recipe if you do not need it to be vegan. The process and results are very similar.
What if the caramel is too thick?
If the caramel is too thick, gently reheat it with a little water and stir until it loosens to your desired consistency.
PrintOne-Ingredient Vegan Caramel Recipe
This simple 1-ingredient vegan caramel recipe uses coconut condensed milk to achieve a rich, creamy caramel sauce perfect for drizzling over desserts or incorporating into sweet treats. With multiple cooking method options including stovetop simmering, slow cooking, and microwaving, this versatile caramel is easy to make vegan and dairy-free, delivering a luscious sweet flavor and smooth texture without any refined sugars.
- Prep Time: 5 minutes
- Cook Time: 2-3 hours (stovetop) / 8-10 hours (slow cooker) / ~15 minutes (microwave)
- Total Time: 2 hours 5 minutes to 10 hours 5 minutes depending on method
- Yield: About 1 cup caramel sauce 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Ingredients
- 1 can coconut condensed milk (traditional condensed milk works too)
Instructions
- Prepare the condensed milk: Remove the label from the can of coconut condensed milk and ensure it is sealed. This will be the base for your caramel.
- Stovetop simmering: Place the can in a small saucepan and cover with warm water so the water level is about 1-2 inches above the can. Heat on medium until the water begins to simmer, then reduce heat to low and cover the pan. Let it simmer gently for 2-3 hours, longer for a darker, thicker caramel.
- Cooling after stovetop method: Remove the pan from heat. Using tongs, carefully take the can out of the water and immediately submerge it into a bowl of cold water. Let it cool completely for about 10 minutes before opening to avoid burns.
- Slow cooker method: Place the unopened can in a slow cooker and fill with water until the water level is about 1-2 inches above the can. Cook on low for 8-10 hours, with longer cooking times producing thicker caramel.
- Cooling after slow cooker method: Turn off the slow cooker and carefully remove the can using tongs. Submerge it in cold water for at least 10 minutes until cool to handle safely before opening.
- Microwave method: Pour the coconut condensed milk into a large microwave-safe bowl and cover completely. Microwave on 50% power for 5 minutes to avoid boiling over. Stir thoroughly.
- Continue microwaving: Cover again and continue heating on 20-30% power in 2-3 minute increments, stirring between each, until the caramel reaches your desired consistency. Watch carefully to prevent spills.
- Final step: Once cooled and opened, transfer the caramel to a bowl or jar and use as desired. Store leftovers in a sealed container in the refrigerator.
Notes
- Ensure the can remains fully submerged in water during stovetop or slow cooker methods to prevent overheating and potential bursting.
- Cooling the can completely before opening is crucial for safety to avoid burns from hot caramel.
- The cooking time affects the color and thickness; longer simmering or slow cooking results in a darker, thicker caramel.
- This caramel is naturally vegan and dairy-free if using coconut condensed milk.
- You can also use traditional condensed milk if vegan options are not preferred, but it will not be vegan.
- Microwave method requires close attention to prevent boil-overs.
- Store caramel in an airtight container in the refrigerator for up to two weeks.
Keywords: vegan caramel, coconut caramel, dairy-free caramel, 1 ingredient caramel, easy caramel sauce, homemade caramel, vegan dessert sauce
