Looking for a topping for cheesecake, I came across this simple amazing vegan caramel recipe in veganbaking.net. Simply simple and delish, and can be stored for a long time without getting spoilt. To give it a bit of sheen, I add a 1/2tsp of coconut oil. The one thing to keep in mind that it has to be done on a slow flame, and it may take a couple of try's to get it right. My first attempt was on a medium flame and the sugar into tar. Really, thick black charred stuff that got stuck on the spoon the vessel...it was a mess! So on a low flame, stirring constantly add the other ingredients bit by bit stirring carefully. And you will be rewarded with some amazing caramel sauce
I've also used half cup sugar, since I needed it in small quantities, if you need more just double the ingredients.
Use it over desserts, tarts cheesecake pancakes... have fun!