Easy Vegan Caramel

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Caramel brings out the fat kid in me. It makes me want to cover everything in the sticky- sweet substance and lick the remnants off my fingers.

 Most people don’t know that carmel, or caramel, depending on your location, is made from cream, butter and sugar. That’s it. It’s so delicious because it’s made form some of the most addictive food substances on the planet. Mix it with chocolate ala anything dessert with the word “turtle” and my pupils dilate like a junkie on payday.

 

In fact, I often joke that the science to making caramel reminds me of a drug lab, and it can be just as dangerous sometimes. Certain variables will even cause the sugar to crystalize and rise to the top of the sanguine goo, I like to call them caramel crack rocks.

 

It’s very important while making caramel to have a bowl of ice water nearby, as sometimes it like to splatter molten sugar. In which case, dunk it in the ice water! For extra safety try wearing goggles or glasses, just in case. 

 

You must fear the caramel to enjoy the caramel.

 

Also, don’t burn it either. Constantly stir that bad mutha-fu……..

 

Shut Yo Mouth!

 

 

Vegan Caramel Sauce

 

-1 Can of full fat coconut milk, the light stuff does not apply. Refrigerate for 2 hours to make the cream separate to the top, skim off ½ cup cream and disregard the rest of the watery stuff. Make soup with it, make oatmeal with it, and take a bath in it. JUST DON’T PUT IT IN THE CARMEL!

 

-1 cup granulated sugar

 

-1/4 tsp  Himalayan sea salt, or ¾ tsp for salted caramel.  Try using fun infused salts like hickory smoke or chilli sea salt for a fun twist

 

 

Place the sugar and the salt in a medium sauce pan over medium heat and stir constantly with a wooden spoon. Carmel takes patience.

 

I said PATIENCE!

 

Keep stirring until all the clumps have dissolved and the mixture is about 340 degrees. Once it’s dissolved CAREFULLY add the coconut cream 1 OR 2 TABLESPOONS AT A TIME.

 

Keep stirring. If it splatters and hits you, immediately dunk the body part in ice water.

 

Keep stirring. It will start to bubble and will start to solidify, so KEEP STIRRING!

 

Once all the clumps are gone, you got caramel! Transfer to a heat proof container and keep it in the fridge…. If it lasts that long.Image

Oops!Lemon Meringue Drops in Raspberry Sauce.

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This recipe is truly a mistake that worked. I have been trying to come up with a SF GF Vegan cassata cake recipe and was making all sorts of crazy substitutions, along with trying multitask by cooking and cleaning my loft. I forgot about the batter whipping in the mixer for about 10 minutes to find a heavenly soft whip greeting me from inside the mixing bowl. I baked this fluffy concoction to find that it had a chewy, pillowy texture, similar to that of mochi. While bringing my mistaken meringue over a friend’s house we discovered that it was best served with a sauce, rather than a frosting. ENJOY!

1 1/3 cups unbleached cane sugar
1/2 cup Earth Balance soy free or  non-hydrogenated vegan margarine
3 cups all purpose gluten free flour (I like 365 brand)
1 Teaspoon baking powder
3/4 t. salt
2 cups vanilla  rice milk, or other non-dairy milk of choice
1 T. lemon extract

Lightly oil a  pan and set aside. Using an electric mixer or in a large bowl with a hand held mixer, place the sugar and Spectrum Spread, and cream together until light and fluffy. In another bowl, sift together the flour, baking powder and salt. Add dry ingredients into the creamed mixture, alternating with the soy milk, and continuing to beat the mixture well between each addition. Add the vanilla and almond extract and beat the mixture an additional 10 minutes at a medium high speed. Either spoon a tablespoon of batter onto a baking sheet or muffin pan, or use a pastry bag with a decorative tip (I like the jagged edge kind) to make small swirls. Bake at 350 degrees for 30 minutes or until an inserted toothpick comes out clean.

Raspberry sauce:

1 cup Raspberry or other fruit jam

2 Tablespoons maple syrup

3 tablespoons rice milk

Combine the ingredients in a small saucepan over low heat until a saucy. Pour over mini-meringues and serve.