YIELD: 2 CUPS
Salty and sweet butterscotch sauce was always my favorite topper for ice cream. I like having a jar stowed away in the fridge for those inevitable ice cream sundae cravings.
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Ingredients
¼ cup non dairy margarine
1 cup packed brown sugar
¾ cup canned full-fat coconut milk
½ teaspoon vanilla extract
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Directions
- Place the margarine into a 2-quart saucepan over medium heat and melt slightly.
- Add in the brown sugar and heat until the margarine and sugar have mostly melted.
- Once liquefied, add the coconut milk and vanilla extract and stir well.
- Continue to cook over medium heat for 9 minutes, stirring often.
- Turn off heat and let cool slightly.
- Whisk together well and transfer to a glass jar.
- Let cool completely before capping and transferring to the refrigerator.
- This will keep for up to 3 weeks.
