Dairy-free alternative caramel recipe for using in desserts.
Place all of the ingredients into a large non-stick pot and set the heat to low. Stir occasionally with a rubber spatula, until the margarine has melted and all of the ingredients are combined.
Turn the heat up to high and stir continuously until it reaches 118°C on a jam/candy thermometer. You'll know it's ready when it starts to slightly thicken and pull away from the edges of the pot.
Remove the caramel from the heat and let it sit for a minute or so until the bubbling stops. Use it immediately for caramel shortbread or any other dessert you like.