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.
Healthy Homemade Caramel Sauce
Amount Per Serving (2 tbs)
Calories 100Calories from Fat 36
% Daily Value*
Saturated Fat 3.5g22%
* Percent Daily Values are based on a 2000 calorie diet.