Caramel Sauce Recipe (Vegan!)

I loooove caramel.

I was so sad when I found out I was allergic to dairy in college. Caramel is one of my favorite foods, and it’s usually made with milk. My mom altered this recipe so it is safe for me. And now it’s safe for you! (Thanks Mom!)

We normally use this recipe to make chocolate carmelita bars, which is an all-time favorite around my house.

You can also use this caramel as an ice cream topping or as the filling for German Chocolate Cake (just add chopped pecans and coconut). It also makes a great dip for slices of apple.

I’ll link to the ingredients/brands I use because I know that can be helpful when trying a new recipe. (Note, because of how Amazon sells these products, they may be in packs of 2 or 12, etc.)

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Bring the following ingredients to a boil over medium heat and stir frequently:
2 cups organic sugar
¾ cup olive oil
2 cups oat drink – original flavor
1 overflowing cup Karo corn syrup
½ tsp. salt

Once boiling, continue to boil for 8 to 10 minutes, stirring frequently.

Remove from heat and add:
1 tsp. vanilla

Makes 2 ½ pints of caramel

This recipe is enough for 4 to 5 batches of Chocolate Carmalita Bars.

(Download the easy to print PDF here)

To store in canning jars—heat the canning jars by filling them with hot water. Then dry them out before poring the caramel in.

Store canning jars in fridge or the freezer. (Be sure to keep the caramel in the fridge while it’s defrosting, and after it’s no longer frozen.)