Espresso et Caramel au Beurre Sale {SaltedEspresso Caramel Sauce}

{vegan/dairy-free}

Based on my Caramel au Beurre Sale and inspired by Juanita’s Cocina’s Espresso Caramel Sauce. Since I’m continuing a BeachBody detox I needed to experiment with dairy-free options. Drizzle this on top of Chocolate Espresso Non-Dairy Ice Cream.

Ingredients:

  • 1 c cane sugar
  • 1/3 c water
  • 1/4 c Devo Olive Oil’s Espresso Balsamic
  • 1/2 c almond milk
  • 2 tbs Smart Balance Light Buttery Spread
  • 1 tsp fleur de sel

Directions:

  • Combine the sugar, water and buttery spread in heavy saucepan.
  • Cook over low heat, 5-10 minutes, until sugar dissolves. Do not stir.
  • Increase heat to medium and boil uncovered until sugar turns into a warm chestnut color; about 5-7 minutes.
  • Gently swirl the pan to stir; watch mixture carefully – it will burn quickly.
  • When it reaches a deep amber color, remove from heat.
  • Stir in balsamic, almond milk and salt.
  • Simmer over low heat; stir constantly, until sauce is thickened, about 20 minutes.
  • If consistency is too thick, add a little more almond milk, 1 tsp at a time, until desired consistency is reached.
  • Remove from heat and allow to cool to room temperature.
  • Store in refrigerator.

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