|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 0g||0%|
|Total Sugars 31g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A perfect sweet treat for fall, this caramel dip is great for after-school snacks served with apples or pears.
3/4 cup plus 2 tablespoons unsweetened almond milk
1 cup sugar
1/4 cup maple syrup
1 tablespoon margarine
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
Steps to Make It
Fill a pan large enough to hold a small saucepan with ice water. Set aside.
In a small saucepan over medium-high heat, bring the non-dairy milk alternative, sugar, maple syrup, soy margarine, vanilla, and salt to a boil. Cook for about 10 minutes, or until medium amber in color. Place the saucepan in the prepared ice-water bath to stop the cooking.
Transfer the caramel sauce to a heatproof container and place in the refrigerator until cool. Serve cold with apples, pears, or dairy-free crackers.