(Paleo) Caramel Sauce

(Paleo) Caramel Sauce

Barely adapted and inspired from PaleOMG and Urban Poser

Making this caramel doesn’t require your full attention, just be careful towards the end to not let it burn. Other than that, this is probably the easiest caramel I’ve ever made.

Ingredients

Yields about 1 cup of caramel

1 can full-fat coconut milk (I used bpa-free Aroy-D)

½ cup / 6 oz / 170 gr raw organic honey or maple syrup (if using honey pick one with a mild taste)

Pinch of salt

1 tablespoon coconut oil (or ghee or butter)

2 teaspoons vanilla extract (I used Rodelle)

Directions

In a large saucepan with a thick bottom combine coconut milk, honey (or maple syrup) and salt.

Bring to boil over medium-high heat. Lower the heat to medium-low and let reduce for about 40 minutes, stirring every now and then.

Add coconut oil or butter and cook for further 5 minutes until it reaches a deep caramel color.

Don’t rush it. The process could be faster or slower, depending on how hot your burner is.

Stir every so often towards the end, to keep the bottom from burning too much. A little burning is okay but you need to stir it into the mixture (it will also give the caramel a darker flavor).

Remove from the heat, transfer to a bowl and let cool for about 5 minutes, then stir vigorously until smooth and glossy.

Use coconut caramel while still warm for best spreading results. Caramel sauce can be made ahead of time and reheated in a double boiler (or briefly in the microwave.)

You can also eat it by the spoonful, just be careful not to burn your tongue.