Dairy Free Caramel Sauce
- 0.666 cup 0.666 cup 0.666 cup Coconut Palm Sugar
- 0.25 cup 0.25 cup 0.25 cup Maple Syrup, Pure
- 1 pinch 1 pinch 1 pinch Salt
- 0.75 cup 0.75 cup 0.75 cup Coconut Cream
- .25 tsp .25 tsp .25 tsp Pure Vanilla Extract
- 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.
- Continue to stir until the mixture reaches 200F. It should take several minutes.
- Once the mixture reaches 200F, turn off the heat and stir in the coconut cream until it has melted into the sugar mixture.
- Turn the heat back on (medium) and continue to stir until the mixture reaches 200 again.
- Remove the pan from the heat and stir in the vanilla.
- 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.
Add a Note
My Notes:Add a Note
Never Miss a Bite
Get recipes delivered to your inbox every week