I love to make Salted Caramel Sauce. It’s actually really fun. And the result is an incredibly silky, smooth and beautiful sauce that can be used to enhance many dessert recipes. But having two lactose intolerant children has taught me that not everyone can enjoy such a decadent, creamy treat.
Unfortunately, in the past caramel sauce has been off limits to those that live dairy free. But not any more! Today I will be sharing recipes for Salted Caramel Sauce~Traditional and Dairy Free.
These recipes are brought to you by Silk Creamers.
Traditional Salted Caramel Sauce…
Thick, creamy caramel sauce is a great addition to many dessert recipes. It’s made using melted sugar, heavy whipping cream, butter, vanilla and sea salt.
So How in The World Do You Make it Dairy Free?
Silk Almond Creamer can be used in place of heavy cream and coconut oil in place of butter! Silk Almond Creamer is like almond milk but a little creamier and sweetened with cane sugar and a hint of vanilla. It is a coffee creamer, but you can use it as a cream substitute in other recipes as well. And unlike most coffee creamers, Silk Almond Creamer contains no harmful man made trans fats. And Silk Almond Creamers are GMO free!
Both Versions are Creamy and Delicious
You can pour salted caramel sauce over berries, popcorn, apple slices, ice cream, cakes, cheesecake, or whatever your heart desires!
Dairy Free Friends Use This Recipe:
For the dairy free caramel sauce recipe using Silk Creamer’s click here!
MORE RECIPES USING CARAMEL SAUCE:
For the little chocolate cakes posted below I used this recipe and poured the batter into this pan.
Wickedly Delicious Caramel Apples
Salted Caramel Brownies
Chocolate Salted Caramel Cake
White Chocolate Macadamia Nut Ice Cream Sandwich Cookies
The Recipe: Traditional Salted Caramel Sauce
Tip! Watch my video on how to make caramel sauce.
I love to make Salted Caramel Sauce. It’s actually really fun. And the result is an incredibly silky, smooth and beautiful sauce that can be used to enhance many dessert recipes.
- 1½ cups organic granulated sugar
- 1 stick butter 1/2 cup
- 3/4 cup heavy cream
- 1 tsp sea salt
- 1 tsp vanilla paste or extract
Watch video linked above. Making caramel is very hot business! Have all your ingredients measured and ready to go and keep children away from area. Do not use a rubber spatula. It will melt.
Place sugar in a heavy bottomed fairly deep pan on med/high heat.
Use a wooden spoon or silicon spatula to push sugar around.
As sugar melts it will first start to clump, then crystallize and finally become liquid. This takes about five minutes.
When sugar is completely melted and the color of caramel, carefully add butter (watch video for tips).
The butter will bubble up…hence the fairly deep pan. Stir till butter is melted.
When butter is completely melted, turn off heat.
Carefully add cream in a slow and consistent drizzle while stirring. Whisk until smooth.
Add sea salt and/or vanilla if desired.
Allow to cool 5 minutes before serving.
MAY I PLEASE ASK A LITTLE FAVOR?
We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated!
Sweet and Salty is my most favourite combination. Thanks for all the great ideas! I am not lactose intolerant but think that the ‘alternative’ recipe sounds so interesting, I may try that one ~ first!!
Not quite as thick as the cream and butter recipe but very good!
I want to go home and make this right now…both versions.
Wow Linda that sauce looks crazy good!
This looks heavenly! I love that the Silk creamers don’t have added trans fat!
Wow oh wow this looks so yummy! And dairy free–lucky me! Thanks for this recipe!
Salted caramel is delicious on just about anything! I love that you made both regular and dairy-free versions!
Such a rich and decadent sauce. It would be so flippin’ delicious on my homemade vanilla ice cream.
Ohhhh yes it would. That is a match made in heaven!
I could literally drink caramel sauce with a straw, I love it-haha This looks delicious!
Oh yummmm, caramel is my favorite! I think I like it better than chocolate. 🙂 And this is perfect because my husband is lactose intolerant. Thank you for bringing caramel back into our home. 🙂
Oh man this looks so good! I love that lava cake!!
uh wow this looks so delicious! There is nothing better than chocolate cake and caramel just makes it better!
I love that you did one version dairy free! It looks and sounds amazing! Can’t wait to try it!
This looks delicious!! Can’t wait to give it a try!
What a great idea to use creamer! You are so creative!
This looks delicous! IT would be perfect over apple crisp!
yes it would!
This looks to die for. everything you make looks perfect and your picture are always so bright and crisp.
Dairy free?!?! I need to try this recipe – I LOVE caramel!
Wow! That sauce looks so decadent and actually pretty easy to make too! Thank you for the great treat idea!
Talk about comfort food!!!! Wow that looks so delicious and creative. The caramel is making me drool
All of your photos of those are absolutely incredible, and I have to say that it looks FANTASTIC! xx Adaleta Avdic
Well thank you!
We had to avoid dairy for a few years due to an allergy with my daughter so I always appreciate a good recipe that can be made dairy free!
Oh, this salted caramel sauce looks so good and something I know I’d love! Thank you for sharing your recipe! I’ll have to try it on my next dessert recipe!
This looks so good! Now I’m craving dessert!
get it girl!
I can’t wait to try this. It looks decadent.
Where do you add the vanilla?
Sorry, at the end with the sea salt.
The dairy free version is amazing. I picked up vanilla soy creamer by mistake but it’s superb! Great recipe – I have been looking for DF caramel for a while.
I just made this recipe and then immediately made the Samoa apple slices recipe going around facebook right now. I just have one question…. what is the best way to store this? Counter or fridge? Thanks!
Fridge! Then just reheat when needed. So glad you like it and so glad to know it works with soy as well.
Why does mine come out bitter
If you burn the sugar (at all) it will taste bitter, so that could be it. Out of curiosity did you make the traditional or non dairy version?