Healthy Homemade Caramel Sauce
Oh yes. Not just homemade caramel sauce… HEALTHY HOMEMADE CARAMEL SAUCE!!
Oh yes x 2.
It all started with those Millionaire Shortbread Bars. I was shocked at how the caramel layer turned out perfectly. As I stirred the cooking caramel on the stove I craned my neck over the pot to smell that smooth, creamy and enticing scent. It was so similar to real caramel I couldn’t believe it. I mean, sweet and velvety caramel sauce without the heavy cream, white sugar and butter?
Oh yes x 3.
I have wanted to make a Healthy Homemade Caramel Sauce for so long now. The process seemed intimidating, but I love love love the taste of caramel. I could never find a healthy option at the store, so I overcame my fear and finally made a batch. And dang, I am SO glad I did.
Watching this liquid gold pour into the mason jars was a heavenly sight.
You can stir it into your coffee or add it to smoothies and milkshakes.
You can pour it into your mouth, bathe in it, marry it… or is that a little too much? Eh, no such thing.
In a small bowl, whisk together the coconut milk, coconut oil, and salt.
In a small saucepan (I used a 2-quart saucepan), add the maple syrup, water, sucanat, and erythritol. Add a candy thermometer to the pot and place over medium-high heat. Do not stir, let it come to a boil.
At 250 degrees Fahrenheit, remove the pot from the heat and whisk in the coconut milk/oil mixture. Stop whisking once it's all added. Return to medium-high heat.
At 220 degrees Fahrenheit, reduce the heat to medium-low and cook for 5 minutes. It should look like a dark caramel syrup. Whisk in the vanilla. Pour the mixture into a heat-proof container (I used a 4-cup measuring glass) and let it come to room temperature. Cover and refrigerate overnight. Keeps for ~2 weeks. Whisk before serving.
If you want a thicker caramel sauce, simply reduce the amount of coconut milk by ¼ cup.
Here is the recipe’s nutrition label:
drank could drink this caramel sauce. Who needs water? 😉
With love and good eats,