Time: less than 15 minutes
Yields: approximately 3/4 cup caramel sauce
While I usually use the Rooster Sauce version of sriracha, I decided to use Ninja Squirrel combined with Jack Daniel’s Whiskey for this application, because it’s a tad bit sweeter and tangier. Developed by Derek Sarno of Sarno Bros. Wicked Healthy Food, this sriracha is non-GMO, and offers just the right amount of balanced heat that plays perfectly off of the smooth smokey notes of the whiskey.
This caramel sauce is clingy and thick, and won’t solidify when stored in the freezer because of the alcohol content. Once cooled, drizzle as desired over or into:
- Tofutti vanilla ice cream
- Vegan Creme Brulee
- French toast
- Coffee (it’s surprisingly good)
- Vegan Beignets
- Plain Vegan Doughnuts
- Fried bananas
1 cup brown sugar
1/2 cup full-fat coconut milk (skim the heavy portion off the top of the can)
1/2 tsp coarse sea salt (preferably fluer de sel or grey salt)
1/2 tsp baking powder
2 TB whiskey (I used Jack Daniel’s)
2 TB sriracha
Whisk together the brown sugar and coconut cream in a heavy-bottomed, medium-sized saucepan and heat over medium low heat until it comes to a small simmer.
Add in the salt and stir, then continue to allow it to simmer, without stirring, for about 7 minutes.
Remove from the heat. Slowly sprinkle in the baking powder (it will bubble and rise, so take care), then carefully and slowly add in the whiskey, stir, then the sriracha and stir again, taking care because it will bubble and rise some more.
Transfer the caramel sauce to a jar and place in the freezer to chill. The whiskey will inhibit the caramel from becoming solid. You can keep it in the freezer and simply scoop out the desired amount as needed.
To clean your pot and utensils, just fill the pot with hot water and throw in any utensils you used into the pot. Allow it to sit for about 10 minutes—the caramel should slide right out of the pot very easily.