Vegan Caramel Sauce
Stun your friends and family with the fanciest of festive sauces. Pomegranate meets caramel in what can only be described as sheer holiday magic.
- 1 cup sugar
- 1/8 teaspoon salt
- 1 teaspoon agave nectar
- 1/2 cup pomegranate juice, divided
- 3 tablespoons water
- 2 tablespoons margarine
- 1 teaspoon cornstarch
- In a small saucepan, combine sugar, salt, agave, pomegranate juice (reserving 1 tablespoon), and water. Place saucepan over medium heat and cook until sugar dissolves. Once the liquid is no longer grainy, turn the heat to high and bring to a boil. Swirl the pan occasionally, but do not stir.
- Using a candy thermometer, wait for the mixture to reach 350 degrees. Then, turn off the heat and stir in the margarine.
- In a small bowl, combine reserved pomegranate juice and cornstarch, then add to the pan. Return pan to stove over medium-high heat and bring to a boil, until mixture thickens slightly. Serve warm, or let cool completely before storing in the refrigerator in an airtight jar.
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