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Caramel Sauce

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Caramel Sauce

Ingredients

  • 1/2 cup butter
  • 1/2 cup clover honey
  • 1/2 cup coconut milk no guar gum or thickeners
  • 1/2 tsp vanilla
  • 1 pinch fine sea salt

Instructions

  1. Melt the butter in a pan.
  2. Whisk in the honey and cook over medium high until the honey and butter mixture turns deep caramel brown.
  3. Remove from heat and let cool for about two minutes.
  4. Melt the coconut milk in a pan to make sure it is all the same consistency.
  5. Add 1/2 cup of the coconut milk to the caramel mixture and whisk until smooth. The coconut milk will bubble as you add it, but the closer the temperature of the coconut milk to the caramel mixture, the less bubbly it will be.
  6. Whisk in the vanilla and fine sea salt.
  7. Let cool for several hours and it will thicken for great dipping. Or serve slightly warm over cakes or muffins or whatever would benefit from caramel sauce added to it!
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Comments

  1. I’ve been missing caramel flavored creamer for my coffee (which so far I seem to tolerate). Do you think it would work to make this with more coconut milk to make it thinner and use it as a creamer?

      • I tried it today as creamer! Approximately how long should I cook the honey/butter mixture? And do I want it to boil? My finished product with about 1 cup of coconut milk is very light in color (almost like a whipped honey butter color). I’m wondering if I didn’t quite cook it correctly. It’s still yummy, but not quite to “caramel”. I need to get around to trying your pumpkin caramel cake too!

        • Hi Lisa,
          You do want the honey/butter mixture to boil for 3-5 minutes. And make sure you stir it often. You don’t want it to get so brown that it starts to burn but you do want it to be a medium brown. Like you discovered when you add the coconut milk it will lighten in color.
          Elena