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!
Dairy Free Corn Free Gluten Free Caramel Sauce
Sometimes, caramel contains barley. However, this caramel sauce is not only gluten free, but corn-free and dairy-free. It calls for brown rice syrup instead of corn syrup!
- 1 Tablespoon potato starch (or cornstarch)
- 1 Tablespoon water
- 3 Tablespoons gluten-free dairy-free buttery spread (Earth Balance)
- 1 cup granulated sugar (I used evaporated cane juice)
- 1/2 cup brown rice syrup (or light corn syrup if not corn-free)
- 1/4 cup milk of choice (I used homemade raw almond milk)
- 1/4 teaspoon pure vanilla extract
- 1/16 teaspoon salt
- 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 to a small saucepan over low heat. Allow sugar and butter to melt on its own without stirring.
- Once melted stir together and increase heat to medium.
- Add the syrup, milk, starch mixture and salt; and continuously stir. 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 the vanilla and stir to combine.
- Allow the mixture to cool for 10-15 minutes before serving, depending upon its use. Cool longer for use over ice cream. Store covered in the refrigerator. To reheat, allow to reach room temperature or zap it in the microwave for a few seconds and stir.
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