You are here  Member since July 2011  Caramel sauce  What you
need:   1/8 teaspoon guar gum or 1 tablespoon arrowroot 1/4 cup
+ 2 tablespoons vegan creamer 1/4 cup vegan margarine 1 cup
golden yellow sugar (or light brown sugar)  What you do:   1.
Mix the guar gum/arrowroot with 2 tablespoons creamer and set
aside. Melt the margarine in a pot over medium-low heat. 2. Once
melted, add the sugar and whisk together, then whisk in the 1/4
cup creamer. Allow it to boil for 4 to 5 minutes, stirring
frequently. 3. Remove from heat and stir in the slurry from step
1. Let it cool slightly and give it another good stir before
serving. It can be stored in the fridge for about a week, just
reheat and stir before use. I kept the heat at medium-low the
whole time, but you may need to adjust the setting based on your
stove. The lower heat allows it to boil without burning, and
preserves the buttery taste from the margarine. Source of
recipe: This is the result of many experiments using different
types of sugar and thickener