A jar of homemade salted caramel sauce makes a gorgeous edible gift and delicious treat for friends and family. The sauce keeps for up to 1 month so can be made ahead, then is ready to be drizzled on ice cream and desserts, mixed into cakes, or just eaten with a spoon! As an added bonus, this recipe is vegan, dairy-free and gluten-free, so everyone can enjoy it.
- Put the sugar and coconut milk in a saucepan over a low heat and stir until fully combined. Bring to the boil, then simmer vigorously for 15 mins, stirring occasionally, until thickened and slightly reduced.
- Remove from the heat and whisk in the spread, vanilla and salt. Pour into sterilised jars and leave to cool; the sauce will continue to thicken slightly as it cools. It will keep for up to 1 month stored at room temperature; once opened, use within a week.
Tip: To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids for 10 mins, then leave to dry.
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