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!
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