Caramel Sauce

Add the sugar to a non-stick pot (it is very important that you use non-stick). Do not add the heat yet.

Add the water and lemon juice to the pot and stir with a wooden spoon or silicone spatula to cover every grain of sugar in liquid. If a grain of sugar isn’t covered, it can crystalize your whole pot of caramel.

Remover the wooden spoon or spatula and rinse well. Again, this is to avoid any sugar from crystalizing.

Finally turn the heat up to boiling point.

Let your sugar mixture boil but do not stir the mixture, simply swirl the pot from time to time instead.

Keep a close eye on the sugar mixture, once the water has evaporated and the mixture becomes an amber colour, remove it from the heat. Be careful not to boil it for too long or your caramel will become bitter.

Add the coconut cream and margarine (room temperature coconut cream should avoid the mixture from splattering) and stir in quickly using your wooden spoon or spatula. The reason we don’t use metal is because the metal transfers heat quickly, which could result in your burning your hands).

Put the pot back on the stove and simmer the mixture over low heat, stirring continuously until the mixture is smooth.

Remove from the heat, add vanilla essence and stir through.

Pour caramel in a glass container and place in the fridge to cool and thicken.

Enjoy it over vegan ice-cream, pancakes or flapjacks or in desserts and sweets.