A classic tasting caramel sauce made without dairy or coconut milk.
Measure out your coconut oil, plant-based milk, and salt. Have them waiting near the stove.
Start with a very clean pan and pour in sugar, water, and cream of tartar.
Pour in the plant milk and continue to stir with the whisk for about 30 seconds. (It will bubble up and spatter when you add the milk, but then turn to caramel after a few seconds of stirring).
Once the bubbling from the milk calms down, add the salt and stir for a few more seconds. (or leave out the salt for regular caramel).
Note: Making this caramel sauce can be a little dangerous. It should be made by an adult and I wouldn’t recommend having small children nearby. It will bubble and spatter when the milk is added so you need to stand back and use a long-handled whisk to stir it. If the hot caramel spills on you it will stick and burn!