1 Cup Granulated Sugar
1/4 Cup Vegan Butter, like Earth Balance
1/2 Cup Soy Milk
Pinch of Salt
Make sure to have everything ready… mise en place, as they say.
Melt the sugar in a large saucepan over medium, heat.
Remove the sugar from the heat once it has liquified and has become a light amber colour.
Note that it may take a bit to get things melting, but once it gets going, keep a keen eye on it as the sugar will go from ligt to amber to burnt quickly.
Add the margarine, whisking while it melts.
Sprinkle over the pinch of sugar.
Finally, add the soy milk. Take caution as it will spatter and bubble. (Sugar is much hotter than water when it boils.)
Whisk the caramel until it’s smooth. Transfer it to a heat resistant container like a mason jar or a Pyrex measuring cup. It will continue to thicken as it cools.
Refrigerate until you are ready to use. Warm briefly prior to serving to liquify.
It will keep for up to two weeks.
Yield 1 Cup.