Caramel Sauce (Vegan)

http://laurafriendly.com/vegan-coconut-caramel-sauce/

Vegan Coconut Caramel Sauce
by Laura Friendly
Start to Finish: 40 to 50 min.
Makes: about 1-1/4 cups

1-1/2 cups coconut milk fat (from 2 13.5-oz. cans of unsweetened, full fat, coconut milk)
1 cup vegan brown sugar
1 tbsp gluten-free vanilla extract
1 tsp sea salt

1. In a nonstick sauce pan add the coconut milk fat. Refrigerate 2 (unshaken) cans of full fat coconut milk overnight. Scoop the fat out of the top of each can (together it should equal about 1-1/2 cups).
   
2. Add in the sugar, vanilla, salt and whisk well. Bring to a boil, over medium-high heat, whisking occasionally.
   
3. Once the mixture begins to bubble, reduce the heat to a low boil and cook for 35-45 minutes. Whisk fully every couple of minutes until the sauce has reduced by half. Around the 30 minute mark, the color should darken and texture begin to thicken. The longer you allow the sauce to cook, the thicker it will become.
   
4. Allow caramel to cool slightly and use immediately, or transfer to an airtight container.

note: refrigerate in an airtight container, for up to 2 weeks—reheat to soften, if desired