Meanwhile, in Pan #2......
Careful with this next step.....
Lightly whisk in vanilla.
Pour caramel sauce into bowl and chill until set. Caramel sauce will be firm when chilled but will loosen up at room temperature. You may warm in the microwave and eat over soy ice cream, dip graham crackers in it, or put it in an apple pie like I'm going to next week. Salted Caramel Apple Pie recipe coming next week!!
1 1/2 c. brown sugar
1/4 c. molasses
1/4 c. water
1 c. soy creamer
5 tbsp. Earth Balance butter
1 tsp. salt, preferably Fleur de Sel
1/2 tsp. vanilla
In a deep pan, combine brown sugar, molasses and water. Bring to a boil over medium-high heat until slightly darkened, approximately 5 minutes. Swirl pan, DO NOT STIR! In the meantime in a second pan, bring soy creamer, butter and salt to a simmer. When sugar is done, turn off heat and add creamer mixture. Be careful, this will boil violently! Stir in vanilla and cook over medium-low heat for 10 minutes or until a candy thermometer reads 240 degrees. Pour into bowl and chill for a few hours. Keeps up to a week in the fridge.