CARAMEL SAUCE

1 cups sucanat
1/4 cup agave syrup
1/3 cup water

3/4 cup soy milk or other dairy-free milk
1/2 cup soy milk powder (such as Better Than Milk)
3 tablespoons brandy or rum
1 tablespoon vanilla extract
Pinch salt

Bring the first three ingredients to boil in a small saucepan, stirring. When it comes to a boil, stop stirring, and cook on a low flame until thick and a deep amber color, 2-3 minutes. Whisk the soy milk and the powder in a mixing bowl until perfectly smooth. Carefully (to avoid splattering) add the soy mixture to the sauce pan, with the brandy, rum and salt, and cook another 3 minutes, whisking until smooth. Transfer the mixture to a glass jar, and keep refrigerated.

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