It is the latest of my experiments trying to make dairy free caramel that is suitable for slices or pies.
I've added coconut milk, and rice milk, and boiled for various temperatures, but somehow the caramel is still too hard. I'm guessing the magic number of cooking minutes and the mixture of ingredients will be discovered, on perhaps the tenth attempt, but until then let me know if you have any secrets!
I'm desperate for them!
(Below is a caramel pie- another attempt, the base was made from recycled gingerbread house)