Thick, gooey caramel is perfect for topping ice cream with, stirring into hot apple cider for homemade caramel hot cider, or in making your own “Starbucks” coffee drinks at home (among many other uses as well!).
The problem with caramel is that it is generally made with a few ingredients some of us can’t have, or choose not to have: namely corn syrup and/or cane sugar. Well, folks, that’s a problem no more! Today, I am sharing a very simple to make, but oh-so-delicious caramel sauce that is made with coconut sugar and honey. If you make it, as I did, with coconut oil and coconut milk, it’s completely dairy-free and vegan friendly too!
I am in love with this recipe for so many reasons – number one being its taste, and number two being how much easier it is to make than a traditional caramel sauce. You can practically have this done in five minutes!
One really great idea for it? When making homemade ice cream, at the very end of the cycle in your ice cream machine, swirl in this caramel sauce. Yum!
Easy-Peasy Caramel Sauce
1/3 cup granulated coconut sugar (or whole cane sugar, such as rapadura)
¼ cup honey
2 tablespoons coconut oil or butter
Dash or two of unrefined salt (more for a “salted caramel taste”)
½ cup full-fat coconut milk
1 teaspoon vanilla
1. In a small saucepan, put in the coconut sugar, honey, and coconut oil or butter, along with the salt. Heat over medium heat, stirring to evenly melt the honey and coconut oil or butter.
2. As soon as it starts to bubble, set the timer for two minutes. Stir the bubbling mixture once or twice during these two minutes.
3. Very carefully stir in the coconut milk until it is mixed in. Once it has returned to a low simmer, simmer for another minute or two, or until the mixture has thickened up again (it won’t be super thick while hot…but will thicken up considerably as it cools. You want it to be thick enough to coat a spoon, but still thin enough to be very easy to drizzle.
4. Take off of the heat, and stir in the vanilla. Let cool to desired temperature before serving.
Will keep at least 1-2 weeks refrigerated. Makes 1 cup.
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