No Cream (Vegan) Caramel Sauce

• 3/4 cups Vanilla-flavored Soy Milk (do Not Use Light Soy Milk)
• 1 cup Granulated Sugar
• 1/4 cups Pure Maple Syrup
• 1 Tablespoon Cornstarch
• 1 Tablespoon Water
• 2 Tablespoons Soy Margarine, Such As Earth Balance
• 1 teaspoon Vanilla Extract
• 18 teaspoons Kosher Salt

1. In a medium saucepan, combine the soy milk, sugar and maple syrup over medium heat.
2. Cook for 5 minutes, whisking often.
3. In a small bowl, whisk together the cornstarch and water, then add it into the saucepan.
4. Cook caramel for an additional 5 minutes.
5. The mixture will bubble, foam, and thicken somewhat.
6. Remove from heat and whisk in the soy margarine, vanilla extract, and kosher salt.
7. Transfer to a heat-proof container and leave the lid ajar until the caramel comes to room temperature.
8. The caramel will continue to thicken as it cools.
9. Recipe makes about 1 cup.
10. Refrigerate leftover vegan caramel in a sealed container for up to two weeks.
11. Stir before using.

vanillaflavored, sugar, maple syrup, cornstarch, water, soy margarine, vanilla, kosher salt

Taken from tastykitchen.com/recipes/special-dietary-needs/no-cream-vegan-caramel-sauce/ (may not work)