Total Time
Prep 10 mins
Cook 0 mins

Upon responding to a recipe request here at Zaar, I came across this recipe on the web, but do not remember where I found it. This was posted for a non-dairy version of the caramel sauce in the Cinnamon-Roasted Pears with Dried Cherries and Caramel Sauce recipe. Amount made is an estimate. Hope you enjoy!

Ingredients Nutrition

  • 12 cup firmly packed brown sugar
  • 12 cup sugar
  • 12 cup rich non-dairy coffee creamer (full strength, do not water down)
  • 2 tablespoons dairy-free margarine (Fleishmans unsalted is recommended)


  1. In a saucepan, combine brown sugar, sugar, creamer and margarine.
  2. Bring to a boil over moderate heat while stirring constantly until sugar is dissolved.
  3. Use in place of your favorite caramel sauce.
Most Helpful

5 5

OH wow! Bobtail thank you soooo much. I love caramel and I'm glad I found your recipe. I was playing around in the kitchen and decided to use this caramel sauce in a cookie recipe I was experimenting with (made up myself) and I used the leftover sauce for a sliced Granny Smith apple. Very sweet, rich, nice caramel taste. I used Silk brand non-dairy coffee creamer and Smart Balance with Flaxseed Oil. I also halved the recipe. Not sure how this would keep in the fridge, but a half recipe made just over 1/2 cup of sauce. Thanks again, a definite keeper! :)

5 5

Outstanding! I also used vanilla creamer but I added a pinch of salt to cut the sweetness down a bit. It turned out very rich and had such a lovely, silky texture. The leftovers separated and hardened to a chewy consistency in the fridge but a quick zap in the microwave and it was perfect. I used it in place of the toffee sauce for a sticky toffee pudding and it was a hit!

5 5

soooo good