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The dairy-free caramel sauce for this recipe wowed the VT staff with its luscious, ooey-gooey texture. The sauce will keep for up to two weeks in the fridge, so you might want to double it to have extra for topping other desserts.
1. To make Caramel Sauce: Dissolve cornstarch in creamer. Spread sugar evenly in skillet or saucepan set over medium-high heat. Sprinkle 2 Tbs. water and salt over sugar. Stir until sugar dissolves. Stop stirring when mixture boils. Watch edges of pan for first signs of browning. Swirl pan to encourage even caramelization. Remove from heat when caramel turns from deep gold to amber. Carefully—the mixture will bubble up—stir in margarine and creamer mixture. Return pan to medium-low heat, and cook 1 minute, or until smooth. Cool 10 minutes.
2. Meanwhile, to sauté Apples: Melt margarine in large skillet over medium-high heat. Add apple chunks, and cook 2 minutes, or until beginning to brown. Stir in sugar, brandy, vanilla seeds, lemon zest, spices, and 1 1/2 Tbs. water. Cover, and cook 4 minutes, or until tender, stirring occasionally.
3. Divide Apples among 6 bowls; drizzle each serving with 3 Tbs. Caramel Sauce, and serve with 1 scoop ice cream.
- Calories 381
- Carbohydrate Content 64 g
- Cholesterol Content 0 mg
- Fat Content 14 g
- Fiber Content 7 g
- Protein Content 1 g
- Saturated Fat Content 9 g
- Sodium Content 113 mg
- Sugar Content 54 g