The Parve Baker

Caramel Sauce

¼ cup parve margarine
3 tablespoons pure maple syrup
3 tablespoons vanilla soy milk
¾ cup confectioner’s sugar, sifted

Melt the margarine in a small saucepan. Stir in the maple syrup and vanilla soy milk. Remove from the heat. Add the confectioner’s sugar, whisking until smooth and thickened.

Makes about 1 cup.

Enjoy immediately or refrigerate for up to 2 days stirring to recombine before using.

Inspired by Sarah Kate Gillingham-Ryan’s The Greyston Bakery Cookbook (Rodale).