2/3 cup instant soy milk powder (I use Solait)
1 cup sugar
1/2 cup boiling water
3 tablespoon melted margarine
Mix soy milk powder and powdered vegan sugar together.
Mix boiling water and margarine together and add to soy milk and vegan sugar mixture.
Mix with a blender on high 2 minutes.
Substitutes for 1 14oz. can of Sweetened Condensed Milk.
For an easy caramel topping or dip, simply heat condensed soy milk using the following directions:
OVEN METHOD; Pour sweetened condensed milk into 9 inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425º for 1 1/2 hours or until thick and caramel colored.
STOVETOP METHOD; Pour sweetened condensed soy milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 /12 hours or until thick and caramel colored. Beat until smooth.
MICROWAVE METHOD; Pour sweetened condensed soy milk into 2-quart glass measuring cup. Cook on 50% power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30% power (medium-low) 20 to 26 minutes or until very thick and caramel-colored, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes the last 4 to 10 minutes.
I have found that you can add some soymilk to the finishe'd product at the end if your sauce is too thick.
This makes a great filling for the chocolate turtle truffle torte.