This vegan caramel filling is my go-to option for everything from macarons to candies and cakes. It even doubles as a vegan caramel sauce to use over brownies and ice cream! Made with three simple ingredients, it’s an easy way to elevate any treat.
It’s no secret that I love chocolate, but caramel is a close second. I make lots of caramel treats such as my salted caramel chocolate chip cookies and chocolate caramel cups, and often get requests for vegan versions.
So, I put my scientist hat on and started experimenting in the kitchen, on a mission to create a delicious vegan caramel filling.
With just a few test runs, I was able to create a completely dairy-free, vegan filling or sauce that tastes just like the real thing!
Why you’ll love this recipe
My husband and boys LOVED this coconut caramel sauce! And here is why you will too:
- Simple ingredients – You won’t find any complicated items here. Just three items are all you need, and you might already have them in your kitchen!
- Texture – Thick and smooth, this filling is slightly gooey so that it doesn’t run out of your desserts, but can easily be made a little runnier to use as a topping.
- Flavor – Rich and sweet, this vegan caramel filling tastes so close to traditional caramel sauce that no one even notices a difference.
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Pin ItKey Ingredient Notes
- Sugar – I use granulated sugar to sweeten the filling. Learn more about the different types of sugar and how to use them in different recipes!
- Coconut cream – Use coconut cream from a can, NOT coconut milk. If you can only find a can of coconut milk, use only the solid part. Read the label and be sure it has at least 60% fat content.
- Coarse kosher salt – This rounds out the sweetness, creating a well-balanced taste.
How to make coconut caramel filling
1. Melt the sugar
- Heat a medium heavy-bottomed pan over medium heat.
- Sprinkle ¼ cup of sugar evenly over the bottom of the pan, and let it slowly melt. This stage may seem like it’s taking a long time, but be patient. Do not crank up the heat!
- Add another ¼ cup of sugar as the first batch matches, and continue to melt. At this point, you’ll notice the color starting to become a light amber brown! If you feel like the sugar is getting too dark before it fully melts, remove it from the heat, and stir to slow down the cooking. If needed, reduce the heat to medium-low.
- Repeat, adding the remaining sugar ¼ cup at a time. Continue to cook until the sugar is melted and dark amber in color.
Promote melting
As the sugar begins to melt around the edges, swirl the pan around gently. This encourages it to melt faster.
2. Heat the coconut cream and combine
- In the meantime, heat the coconut cream in a microwave. It should reach about 200°F when measured with a candy thermometer. I love my Thermapen!)
- Slowly pour the hot cream into the sugar, whisking slowly to combat rising bubbles. Be careful here! The mixture will bubble furiously.
- Cook until the mixture reaches 222°F to 226°F. This is key for a thick consistency, especially if you plan to use it as a macaron filling!
Create a runnier caramel filling
If you plan to use your caramel filling as a sauce, heat it to 215°F instead.
3. Add salt and cool
- Remove the pan from the heat, and stir in the salt.
- Pour the sauce into a shallow container.
- Cover the caramel with a plastic wrap, ensuring the plastic wrap touches the entire surface of the caramel!
- Cool to room temperature, then transfer the mixture to the fridge for about 2 hours. This helps it set!
Tips for Success
- Use a large heavy-bottomed saucepan. A heavy-bottomed pan distributes heat evenly, which is important to melt the sugar evenly. Also, make sure your pan is at least 2.5 quarts or bigger. The caramel will bubble up when you add the cream, and you don’t want it to overflow! Any smaller, and the sauce will spill over, making a big mess and causing a lot of trouble.
- Prevent burning and promote melting. The sugar will start to melt faster the more it melts. Keep swirling the pan to encourage it to move and melt faster. You can also use a spatula or wooden spoon.
- Prevent seizing. Make sure to heat the cream before adding it to the melted sugar, or your caramel will seize. If that happens, don’t stress! Simply return the mixture to low heat, and cook until the sugar crystals are fully dissolved.
- Use a thermometer. Cooking the caramel to a specific temperature is crucial to achieving the desired consistency. For a runny sauce consistency, cook the caramel to 215°F. If you want thick consistency for filling macarons, make sure the caramel reaches 222-226°F.
Ways to use vegan caramel
This recipe is so good, I’ve been known to eat it on its own. However, it’s also the perfect filling for caramel vegan macarons, chocolate caramel cups, and salted caramel mini layer cakes.
Or, if you create a thinner, vegan caramel sauce, use it as a topping or dip with options like:
- Fresh fruit like apple slices
- Ice cream
- Waffles or buttermilk pancakes
- Lattes
Storing Tips
- Store leftover filling in an airtight container in the fridge for up to 3 months.
- You can also freeze it in a freezer-safe container for up to 1 year!
- To thaw, transfer frozen filling to the fridge and let it thaw overnight.
- To reheat, microwave the filling, or warm it in a pot over medium heat on the stove.
FAQs
Yes, several brands make vegan caramel filling and sauce, but it can be difficult to find in stores!
The most common reason for teh sauce to seize is not heating the coconut cream properly. If it’s less than 200°F, the abrupt temperature change will cause the sauce to seize.
If your filling turns grainy, it’s likely because the sugar crystallized. Continue to warm the mixture over medium heat, melting the sugar completely.
More Homemade Sauces and Fillings
Coconut Caramel Filling
Ingredients
- ½ cup (100 g) granulated sugar
- ½ cup (142 g) coconut cream Note 1
- ½ teaspoon coarse kosher salt
Instructions
- Heat a medium heavy-bottomed pan, at least 2 quarts, over medium heat.
- Then sprinkle ¼ cup of sugar evenly on the bottom of the pan. Slowly melt the sugar over medium heat. (This first stage may seem like taking long time, as you stare at the sugar. But be patient.)
- As sugar starts to melt around the edges, you may swirl the pan gently to move the sugar around and encourage it to melt.
- When the sugar is mostly melted, add another ¼ cup of the sugar and continue to melt it over medium heat. You'll notice the color will start changing to a light amber color. NOTE: If you feel like it's getting too dark, yet the sugar isn't melted fully, take it off the heat and stir the sugar with a heat-resistant silicone spatula, a wooden spoon, or a whisk to slow down the cooking.
- If needed, reduce the heat to medium-low.
- Continue with the remaining sugar, ¼ cup at a time, and cook until all the sugar is melted and it's dark amber color. NOTE: The sugar will start melting faster as more sugar is melted. Keep swirling the pan to encourage the sugar to move and melt faster, or you can also use a spatula or wooden spoon. See the step-by-step photos above for a visual demonstration.
- Meanwhile, heat the coconut cream in a microwave until hot, about 200°F (93°C).
- Slowly pour in hot cream while whisking it slowly to combat the rising bubbles. Be careful, as the mixture will bubble up furiously. That's why adding cream slowly and using a large enough pan is crucial. TIP: Make sure to heat the cream before adding it to the melted sugar, or your caramel will seize up on you. If that happens, return the mixture to a low heat and cook it until the sugar crystals are fully dissolved.
- Cook the mixture until it reaches 222-226°F (106-108°C). This is key for thick consistency for filling macarons. If you’re planning to use it as a sauce, cook the caramel until 215°F (101°C).
- Remove from heat and stir in salt.
- Transfer the sauce into a shallow container and cover with plastic wrap, ensuring it touches the entire surface.
- Cool to room temperature, then refrigerate for at least 2 hours.
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