To make this gluten free caramel sauce, it took me 4 tries. I created 2 different recipes with 2 different cooking methods, and finally the last one was a charm! Two I had to toss, but the one that was too thick I ended up using anyway. It wasn’t that bad, but on its way to candy! If you have allergies or other intolerances, this recipe should fit the bill! This gluten free caramel sauce will work well on ice cream or for cakes and pies. Enjoy!
Caramel usually contains barley. However, this caramel sauce is not only gluten free, but corn-free. It calls for brown rice syrup instead of corn syrup!
- 3 Tablespoons dairy-free buttery spread
- 1 cup sugar (I used evaporated cane juice)
- 1/2 cup brown rice syrup
- 1/4 cup milk of your choice (I used homemade raw almond milk)
- 1 Tablespoon potato starch
- 1 Tablespoon filtered water
- pinch of salt
- 1/4 teaspoon pure vanilla extract
- In a tiny bowl, small cup or container, whisk together starch and water; set aside (or you can use a portion of the milk instead of the water).
- Add sugar and butter in a small saucepan on low heat. Allow sugar and butter to melt on its own without stirring.
- Once melted stir together over medium heat and add the milk, syrup, starch mixture and salt; continuously stir; and cook for about 20 minutes over medium heat. If the mixture begins to rise upon boiling, lower heat.
- When it is almost done cooking, add vanilla and blend well.
- Allow to cool 10-15 minutes before serving, depending upon what you'll be using it for. Cool longer for use over ice cream. Store covered in refrigerator. After refrigeration, reheat or leave out to reach room temperature before using.