Dairy Free Caramel Sauce

If you’re intimidated by caramel (I know I was), it’s time to change that. This dairy free caramel sauce only takes a few ingredients and a little stirring to achieve sweet and sticky perfection!
1 minute
10 minutes
Show nutritional information
This is our estimate based on online research.
Fat:6 g
Carbohydrates:26 g
Protein:1 g
Calculated per serving.

Serves: 8

Serves: 8decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Add the sugar, maple syrup and salt to a small saucepan fitted with a candy thermometer. Place on the stove and turn the heat to medium. Stir continuously until the mixture comes to a rolling boil, then reduce the heat slightly to bring the mixture down to a simmer or low boil.
  2. Continue to stir until the mixture reaches 200F. It should take several minutes.
  3. Once the mixture reaches 200F, turn off the heat and stir in the coconut cream until it has melted into the sugar mixture.
  4. Turn the heat back on (medium) and continue to stir until the mixture reaches 200 again.
  5. Remove the pan from the heat and stir in the vanilla.
  6. Stir to cool the mixture slightly, then transfer to a heatproof container. Allow to cool to room temperature before serving.


Store leftovers in an airtight container with as little air in it as possible. So, pick a container than nearly fits the amount of caramel (one batch fits pretty perfectly in a small canning jar). If there is air in the container, a tough crust will form. But don't worry - the sauce is still useable. Just heat it in 30-second increments in the microwave, stirring in between (or transfer to a small saucepan and heat over medium heat, stirring constantly), until it is silky smooth again. Store at room temperature for up to 3 days, in the fridge for up to 2 weeks, or in the freezer for up to 3 months. Heat it to slightly warmer than room temperature to serve, so that it is liquified enough to pour.

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