- 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 non-dairy 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.
Levana’s Dairy-Free Caramel Sauce
This recipe is from the Levana Cooks newsletter, and the author of Levana Cooks Dairy Free!
Serves: Makes around 1 cup caramel