Vegan Carmel Deliciousness

I'm gonna get straight to the point, I can drink this stuff. Anyway, it's good on ice cream and fruit and works well on cakes (more to follow on that soon, it makes a nice glaze). It's easy to store and keeps for 3 weeks or so (mine never lasts that long anyway)

Makes about one cup (I store mine in a recycled jar)

Keep in the fridge 

Can be reheated 

Prep time 2 mins

Cook time 10 mins 

Probably about one million calories per teaspoon 

3/4 cup soy milk 

1 cup unrefined raw brown sugar

1/4 pure maple syrup 

2 tablespoons sunflower margarine 

4 drops vanilla essence 

Pinch of salt

1 tablespoon cornstarch combined with 1 tablespoon water separately

Combine milk, sugar and maple syrup in a medium saucepan for 5 minutes whisking often. 

Add in cornstarch and water mix and cook for a further 5 minutes. 

Remove from heat and add vanilla, salt and margarine. 

BAM. 

Custard

Grated nutmeg

Half tsp cinnamon

Crushed lotus biscuit 

Tsp chai seeds

Tsp mixed chopped nuts 

Goji berries

In that order on top of comforting Alpro custard.