Recipe / Autumn Spiced Caramel (Vegan)

Sunday, 11 October 2015

Day 7 of the October Tag is to share a pumpkin spice or similar recipe - my post for this one is a little bit late, but today I'm sharing a spiced caramel I came up with last weekend!  I had originally intended to make a fudge topping to go on some shortbread, but after melting butter and golden syrup in a pan I discovered that I'd run out of some of the other ingredients and, not wanting them to go to waste, decided to turn it into a caramel sauce instead.

Be warned, I love cooking but I'm not much of a methodical cook.  I follow my gut and what I fancy doing more than I follow recipes, so my measurements may not be exact or may have seemingly random ingredients in them to fix mistakes or make up for a lack or overdoing of other ingredients!  If you plan on trying out this or future recipes, do what I do and use it as a guideline and mould it to your own tastes and if you make a mistake, just use it as a learning experience to make you a better cook or baker for next time.

The below recipe probably makes about a medium sized mason jar's worth of caramel; I poured most of it over the shortbread so it was difficult for me to judge, but after that I had still had a good amount left to use on other things.  This sauce is sticky, gooey and full of flavours of autumn.  You can spread it over cakes, cookies, puddings - even swirl it in your morning porridge or drizzle over muesli for a sweeter breakfast.  I bet it'd be amazing over ice cream too, but I haven't had a chance to try it!

You'll need...
100g Pure or other vegan butter (sub salted butter if non-vegan)
2 tbsp golden syrup (sub thick maple syrup for spiced maple caramel)
9 tbsp light brown sugar (sub for dark muscavado for a more treacle-y bonfire toffee flavour)
60ml Alpro single cream (sub regular cream if non-vegan, double also works)
Optional: half a sachet of arrowroot powder
2 tsp ground cinnamon
1 tsp ground or grated nutmeg
1/2 tsp ground ginger
A sprinkle of ground clove
A teaspoon of ground sea salt

First, melt the butter and golden syrup (or maple of preferred) in a pan on a medium head until fully melted.  Add the brown sugar to the pan and mix well, turning up the heat a bit and keeping a close eye on it while the sugar dissolves.

Add the spices.  You can vary these according to your own tastes; I personally prefer mine heavier on the cinnamon or nutmeg and lighter on the clove as I find clove can be a bit overpowering if you add too much of it, but you do you! Add some sea salt at this point too if you want it to be slighted salted; I find this really brings out the flavour.

Once combined, turn the heat up and allow the mixture to begin to bubble for a few minutes - it'll rise to the top of the pan so you'll want to watch it while you do this so that it doesn't boil over.

Drizzle in the cream and mix, allowing it to continue bubbling for a bit longer.  I don't add much cream to mine as I prefer the flavour that way, but you're welcome to add more.

If you're worried that the mixture won't quite be thick enough or prefer yours to be a bit thicker, you can add a half a sachet of arrowroot powder to help thicken it a little bit.  Most caramel doesn't really call for this but I was pretty much just winging this recipe at the time and worried that the golden syrup might thin it out a bit!

If you've added arrowroot, make sure it's mixed in and allow it to stay on the heat for a few more minutes, stirring every now and again.  If not, remove from the heat, transfer to a storage container or jar and allow it to cool.  As it cools, it will thicken so don't worry too much if it still seems a bit loose.  Once it's fully cooled and refrigerated, it should be nice and gooey and a similar, slightly thicker consistency to plain golden syrup.

Use as desired!  I used mine on pancakes, shortbread, and even a cinnamon raisin bagel to name a few things.

If you decide to try this out, let me know how it goes!


  1. Saving this recipe, Thank you for sharing xxx

  2. Ohhhh my goodness, this looks so good!!! Definitely gonna pin it for later. :)

    xx Alyssa — fragments of memories

    1. Yay, glad you think so! It certainly tasted good too. ;)

  3. Oh I bet this tastes absolutely amazing and it's great that it's vegan too! xx

    Sam // Samantha Betteridge

    1. It was a pleasant surprise and it turned out to be really handy to have on hand!


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