Easy Peasy Caramel Sauce (Dairy/Cane Sugar/Corn Syrup-Free)
Prep time
Cook time
Total time
Please make sure that you use a lot of caution when heating sugar. Sugar burns can be very serious! Makes about 1 cup.
Recipe type: Dessert
  • 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
  1. 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.
  2. 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.
  3. 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).
  4. 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
  5. Will keep at least 1-2 weeks refrigerated. Makes 1 cup.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/2013/12/easy-peasy-caramel-sauce-dairycane-sugarcorn-syrup-free.html