As you may know from my links page, I love home design blogs. I usually read them for decorating and DIY ideas for around the house, but often design blogs also delve into food. Apartment Therapy, for example, has the Kitchn section, where I've gotten plenty of recipes. Their vegan ones are often uninspired, but maybe that's only because I already read so many vegan blogs and own so many vegan cookbooks that I feel like I've seen it all. However, since I don't read many non-vegan food blogs, nor do I read many non-vegan cookbooks, I find them useful when it comes to finding new things to veganize.
This Salted Caramel recipe is an example of that. I found it on Design Sponge, a design/DIY/occasional recipe site.
This caramel is thin at room temperature, but thickens to a sort of paste-y texture once stored in the fridge, so it should really be called Salted Caramel Sauce or Spread. Mine was a bit grainier than the one in the recipe, but that was entirely due to me allowing the sugar to crystalize (oops) while it was cooking, not due to veganizing.
One note about stirring melted sugar: the recipe warns not to overmix, or the sugar could crystalize. I have never had sugar crystalize on me until I read this warning and tried not to "overmix." By not stirring often, I found it crystalized much more than when I do my normal amount of (frequent) stirring. So if you are a beginner, ignore when it says not to overmix.
In other news, I know summer is really over... because my flower CSA share is coming to an end. But I still have some flower pictures to share with you!