Dairy-Free Caramel Sauce Recipe with Brandy or Rum

This dairy-free rum or brandy caramel sauce was shared with us by kosher chef Levana Kirschenbaum, a long time friend of Go Dairy Free. She skips adding butter or oil of any kind, and uses her own distinct blend of sweeteners. She also likes to spike this vegan-friendly caramel sauce with brandy or rum for more depth in flavor. But if needed, you can skip the boozy addition.

Special Diet Notes: Rum or Brandy Caramel Sauce

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, oil-free, and vegetarian.

Dairy-Free Brandy Caramel Sauce

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

This gently spiked caramel sauce is full-bodied and rich in flavor, but has no need for butter of any kind.

Author: Levana Kirschenbaum

Recipe type: Dessert

Cuisine: American

Serves: about 2 cups

Ingredients

1 cup sucanat (can sub evaporated cane juice or brown sugar)
½ cup agave nectar
⅓ cup water
¾ cup full-fat canned coconut milk
3 tablespoons brandy or rum
1 tablespoon vanilla extract
Pinch salt

Instructions

Put the sucanat, agave nectar, and water in a small saucepan, and bring the mixture to a boil, while stirring.
When it reaches a boil, stop stirring, and cook over low heat until thick and deep amber in color, about 2 to 3 minutes.
In a small bowl, whisk together the coocnut milk, brandy or rum, vanilla extract, and salt.
Carefully stir the coconut milk mixture into the mixture in your saucepan, to avoid splattering. Cook, while whisking, for another 3 minutes over medium heat.
Transfer the dairy-free caramel sauce to a glass jar, and keep refrigerated. It will thicken as it cools.

Notes

Coconut-Free Option: Substitute ¾ cup unsweetened soymilk or other dairy-free milk beverage + ½ cup soy milk powder, rice milk powder, or cashew milk powder for the coconut milk.