No Cream (Vegan) Caramel Sauce

In a medium saucepan, combine the soy milk, sugar and maple syrup over medium heat. Cook for 5 minutes, whisking often. In a small bowl, whisk together the cornstarch and water, then add it into the saucepan. Cook caramel for an additional 5 minutes. The mixture will bubble, foam, and thicken somewhat. Remove from heat and whisk in the soy margarine, vanilla extract, and kosher salt. Transfer to a heat-proof container and leave the lid ajar until the caramel comes to room temperature. The caramel will continue to thicken as it cools.

Recipe makes about 1 cup. Refrigerate leftover vegan caramel in a sealed container for up to two weeks. Stir before using.