Caramel Sauce for Apples (and More!)

by Sara Andrews

Author and Source: Unknown

I got this recipe off of the internet many moons ago but the original source is long gone. Credit to the unknown author wherever you are now – a tip of my vegan hat to you.

As a sauce on Walnut Fudge

Caramel sauce on Walnut Fudge

My absolute favorite use of this recipe is as a dip for apples, but you can use it as a sauce on desserts, on toast, or you can drizzle it over popcorn, or even eat it with a spoon >:)

Helpful side note: Organic sugar is always vegan – even if it’s not good for you. Shhhhh.


  • 1 (14 ounce) can of coconut milk
    • Full Fat – NOT the beverage kind in a carton, it’s too watered down – you will get a super runny sauce or it will not work at all!
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • pinch of salt to taste
  • 1/2 teaspoon vanilla extract


  1. In a sauce pan, stir coconut milk, sugars, and salt over medium heat until sugar is dissolved.
  2. Raise heat to medium high and boil sauce, stirring occasionally (a whisk works very well if you have one) until sauce thickens – about twenty minutes.
  3. Remove the sauce from heat – allow to cool for a couple of minutes and add vanilla.

caramal sauceIt may be very runny right after you finish making it. It thickens over time (starts right away but can take days to really start solidifying depending on how much fat was in your coconut milk) and as it cools – so if you want a thicker sauce – just let it sit for a few days or longer in your refrigerator. Refrigerate for up to one month.