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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! :)

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blancpage February 28, 2008

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!

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GoodnPlentiful February 12, 2012

soooo good

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seladae October 27, 2008

FANTASTIC!!! my wife who is allergic to dairy hasnt had caramel since she was a child weput it over icecream and fell in love with it. I used silk cremer and nuccoa margerine and it was awesome, thanks.

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Brydell March 03, 2008

Easy to make and delicious! I used french vanilla coffee creamer and the taste was amazing. I used this to top Apple Streusel Cheesecake Apple Streusel Cheesecake and it was a perfect addition. Thanks for posting this!

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* Pamela * March 07, 2005

My daughter is dairy free and wanted some caramel to dip her apples in - this recipe worked perfectly!

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Cook4B January 05, 2013
Non-Dairy Caramel Sauce