Julie Hasson

Dulce de Leche

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BryannaBryanna Clark Grogan is a favorite visitor to Everyday Dish TV. You can visit her at Bryanna Clark Grogan’s Vegan Feast Kitchen/21st Century Table.

 

 

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Bryanna’s Dulce de Leche

  • Author: Bryanna Clark-Grogan
  • Yield: 2 1/3 cups 1x
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Description

Use this wonderful sauce over frozen vegan desserts, as a filling for tarts and cookies, on sundaes, over brownies, as a cake or pudding sauce, over filled sweet crepes, on fruit crumbles, etc

Ingredients

Scale
  • 596 grams (1 lb. 5 oz. or 2 cups) jar brown rice syrup
  • 1/2 cup soft light brown sugar
  • 1/4 cup soy (or rice) protein powder
  • 1 teaspoon pure vanilla extract

Instructions

  1. Microwave the jar of brown rice syrup (lid off) for 1-2 minutes, or heat it in water in the top of a double boiler over a pan of simmering water, until hot and liquid.
  2. Scrape into a small, deep bowl. Whisk the brown sugar into the hot syrup and whisk (or beat with a hand immersion blender or hand-held electric beater) until the sugar completely dissolves. Beat in the soy or rice protein powder and the vanilla until completely smooth. Pour into a clean jar. Cool, covered, until thickened. This will keep several weeks in the refrigerator or several months frozen.
  3. Use this sauce over frozen vegan desserts, as a filling for tarts and cookies, on sundaes, over brownies, as a cake or pudding sauce, over filled sweet crepes, on fruit crumbles, etc.
  4. © Copyright 2005 Bryanna Clarke-Grogan
  • Category: Dessert