Update: New and Improved Caramel Sauce
I'm sure some of you may have heard of Mimic Creme before, but I just discovered it the other day. This works much better for the caramel sauce than the previously used Soyatoo. And, as a bonus, this is now a soy free recipe!
1/2 cup palm sugar
1/2 cup light agave nectar
1 cup water
1/2 cup Mimic Creme (almond and cashew cream substitute, available @ Whole Foods)
Combine palm sugar, agave and water in a medium saucepan (don't use small it will bubble up). Bring to a boil and reduce heat to medium. Boil until most of the water has evaporated and the remaining liquid takes on a medium brown color. Remove from heat and stir in the Mimic Creme. Return to low heat and simmer 2 minutes until sauce is smooth. The sauce should coat the back of a spoon. It will thicken as it cools.
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