Dangerously addictive, ooey-gooey, rich & thick vegan caramel sauce. Ready in under 5 minutes & so incredibly delicious that you will need all of your will power not to eat it straight from the jar. Don’t say I didn’t warn you!
Place over a medium heat and cook until the sugar has completely dissolved and it is just starting to bubble. DO NOT STIR!! If you need to, just swirl the pan a bit. It will take 2- 3 minutes max. Do not leave it unattended as it will burn very easily if left too long.
Remove from the heat and add the tahini, salt and vegan butter or coconut oil. Stir very well until it is all well combined. It is normal to see a few little light flecks through it.If you have trouble getting it to come together put it over a low heat again for 30 seconds or so.
You may use raw or roasted tahini. Raw will give a milder flavour, roasted will give a slightly stronger flavour.If you want to make it thinner just add another tablespoon or two or water. The finished caramel sauce will thicken up as it cools. Store in the fridge for up to 3 weeks or in the freezer for a couple of months. When stored in the fridge it will become very stiff. Spoon out into a pan and warm gently or put it in a microwave for 15 - 20 seconds and it will become liquidy and gooey again.I like my caramel to have a slightly salty tang so use the full ¼ teaspoon of sale. If you prefer less just as ⅛ teaspoon or add gradually to taste.Nutritional information is based on ¼ of the entire recipe (around 45mls).