Caramel Sauce and Filling

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I’ve teamed again with Jessica of Jessica’s Natural Foods and this time I’ve turned her organic Vanilla Syrup into caramel! When just made and loose, you have a non-dairy caramel sauce that you can pour over-  well anything- and then dose it with a splash of sea salt. YUM! After the caramel has cooled and thickened, you can use it as a filling between two cookies or two layers of cake. Don’t forget the sea salt!

Prep time: 15 minutes

Caramel Sauce and Filling

By Gloria Kobrin Published: December 7, 2016

  • Yield:

  • 3/4 cup


  • 1 cup Vanilla Syrup
  • 1/4 cup non-dairy unflavored soymilk


  • heavy bottomed saucepan
  • wooden spoon


  1. Pour Vanilla Syrup into saucepan. Boil for 15 minutes. It will get very bubbly but won't crystallize or burn. Remove from heat after it has thickened. Add soy milk to cool it down. Stir well. Use as a sauce or wait until it cools down completely and thickens more. Use as a filling for cookies or cake.