Caramel Sauce (salt optional)

Caramel is one of the trickiest things to make. It can burn easily, it doesn't necessarily do what you want it to do, and it is a labor-intensive process. After checking out a few recipes and throwing away many, many batches, I've combined what I've learned into what I think is a successful recipe. Salted caramel is a thing right now, so while this recipe is for a regular caramel sauce, feel free to add sea salt as you see fit. This sauce can be used as that thick, caramel topping for ice cream or incorporated into ice cream batters and baked goods.

(Salted) Caramel Sauce (makes 3/4 cup)

1/2 cup white sugar
1 Tbls. water
2 Tbls. corn syrup
1/4 + 1 Tbls.  cup coconut milk
1 Tbls. vegan butter 
Sea salt, to taste (optional; I like it with 3/4 tsp.)

In a small pan combine the sugar, water, and corn syrup to form a gel.

In a small pot, combine the coconut milk and butter and melt over low heat. Just watch it every so often to make sure it's melting and hot but not doing anything crazy. You won't need it for a bit but it needs to be hot when you do.

Turn on the sugar's heat to medium-high until it starts boiling. Keep it that way for a while. It will start off small...

...then look like bubble wrap (don't touch!)...

...then it will start to get brown around the edges...

...and when it looks like this:

Whisk it to distribute the caramelization evenly.

Lower the heat and slowly whisk in the milk/butter.

Remove from heat and keep whisking to make sure there are no clumps. If you want to add salt, now is the time. Add slowly and taste carefully!

Transfer to a glass container and let cool until ready to use.

Peanut Butter Variation: Swap 2 Tbls. of the coconut milk for peanut butter and proceed the rest of the recipe the same. This one is more apt to harden than the original version, just fyi.