Thick, salted caramel cooks up for a sauce perfect for dipping, dunking, and drizzling!
In a medium saucepan, heat sugar over medium low heat. It will begin by clumping, then slowly melt into a beautiful liquid gold. Be patient, and stir often to prevent to sugar from burning.
Once the sugar has melted, add in the vegan butter, 1 Tbsp. at a time. After all of the butter has been melted and whisked in, slowly pour in the coconut milk**, whisking as you add.
Remove from heat and whisk in salt and vanilla. Allow the caramel to cool a bit before serving. It will thicken up as it cools.
**Shake coconut milk well before opening to ensure milk is well mixed.
Store in an airtight container in the refrigerator for up to a month.