Salted caramel is the ultimate indulgence, whilst having a pot in the fridge is a risk as it's very easy to start pouring it on just about everything you eat, thats also the perk! This sauce works great with ice cream, or as the sauce for a sticky toffee pudding.
300g light brown muscovado sugar
400ml Full fat coconut milk
40g dairy-free spread
2 tsp vanilla extract
1 tsp sea salt
Place coconut milk and sugar into a pan and place over a medium heat
Simmer for 15 minutes, until mixture thickens a little
Take off the heat and place to one side to cool slightly
Once cooled whisk in remaining ingredients and place into air tight jar.