I have a problem, and it’s a sticky one. I am been having a terrible time staying out of my homemade caramel! It’s just so delicious! Thick, gooey caramel is perfect for topping ice cream, stirring into hot apple cider for homemade caramel hot cider, or for making your own “Starbucks” coffee drinks at home (among many other uses as well!).
The problem with caramel is that it is generally made with a few ingredients many of us can’t have, or choose not to have: namely corn syrup and/or cane sugar. Well, folks, that’s a problem no more!
Today for the next post of our 12 days of Christmas series featuring sweet recipes and giveaways, I am sharing a very simple to make, but oh-so-delicious caramel sauce that is made with coconut sugar and honey. If you make it, as I did, with coconut oil and coconut milk, it’s completely dairy-free and vegan friendly too!
I am in love with this recipe for so many reasons – number one being its taste, and number two being how much easier it is to make than a traditional caramel sauce. You can practically have this done in five minutes! Put this in a cute jar and decorate it with a ribbon, and it would make a lovely gift as well.
One really great idea for it? When making homemade ice cream, at the very end of the cycle in your ice cream machine, swirl in this cooled caramel sauce. Yum!
Here is a very good deal on coconut sugar from a great brand (#affiliate links) and this is the coconut oil I used. I used honey I got for a great price from my affiliate Vitacost. All in all, I used all organic and high quality ingredients, and this recipe was still very cost effective, making me like it even more. 🙂
Note: If you are sensitive to gluten, use a gluten-free vanilla extract in this recipe!
- ⅓ cup granulated coconut sugar (or whole cane sugar, such as rapadura)
- ¼ cup honey
- 2 tablespoons coconut oil or butter
- Dash or two of unrefined salt (more for a “salted caramel taste”)
- ½ cup full-fat coconut milk
- 1 teaspoon vanilla
- In a small saucepan, put in the coconut sugar, honey, and coconut oil or butter, along with the salt. Heat over medium heat, stirring to evenly melt the honey and coconut oil or butter.
- As soon as it’s starting to bubble, set the timer for two minutes. Stir the bubbling mixture once or twice during these two minutes.
- Very carefully stir in the coconut milk until it is mixed in. Once it has returned to a low simmer, simmer for another minute or two, or until the mixture has thickened up again (it won’t be super thick while hot…but will thicken up considerably as it cools. You want it to be thick enough to coat a spoon, but still thin enough to be very easy to drizzle. Don't heat longer than two minutes).
- Take off of the heat, and stir in the vanilla. Let cool to desired temperature before serving.If you want a warm caramel sauce, simply reheat before serving
- Will keep at least 1-2 weeks refrigerated. Makes 1 cup.
Related Recipes on The Nourishing Gourmet:
- Spiced Honey Caramel Custard with Apples
- Caramelized Peach Cornmeal Cake
- Easy, All-Natural Caramel Apples