Almond Milk Caramel Sauce
ALMOND MILK CARAMEL SAUCE
1 cup Califia Farms unsweetened almondmilk
1/2 cup brown sugar
1/4 cup cane sugar
1 tbsp brown rice syrup
1/8 tsp cream of tartar
In a medium size saucepan over medium heat, combine the milk, sugars, brown rice syrup, and cream of tartar; stir with a silicone spatula (or any silicone device capable of such a task) then let the mixture cook for 25 minutes, without stirring. While cooking, it should boil as shown in the photo above. If it’s not boiling after five minutes on the stove, increase your heat just a bit. After 25 minutes, give it a good stir with the spatula then remove from heat if you prefer caramel sauce that’s thick but pourable from the fridge. If you’d prefer something that needs to be warmed (in a hot water bath) before pouring, cook for an additional 2 minutes. Pour caramel sauce through a sieve and into a glass jar then seal with a lid (do not let it cool without a lid, as you may get a thick layer of hardened caramel on top). Refrigerate for at least four hours; sauce will thicken as it cools. Will keep in the refrigerator for up to one week.
Yield: about 1/2 cup caramel sauce
