It’s the 4th of July and we’re making home made ice cream and sauces for our guests. One of our favorite sauces is Salted Caramel, which is easier to make than you think.
A deep, heavy bottomed pot and a little babysitting while the sauce is cooking is all it takes to make home made Caramel Sauce.
Please Note: This sauce is VERY HOT, so please be careful while preparing it. Accidents happen, but it’s best to keep little ones out of the kitchen while making this sauce.
3/4 Cup Organic Coconut or Palm Sugar
1/4 Cup Water
1/2 Cup Full Fat Canned Organic Coconut Milk (or heavy cream)
3 Tablespoons of Pastured Butter (I used Salted KerryGold)
2 teaspoons Vanilla Extract
1/2 to 1 teaspoon Sea Salt
Place water and coconut sugar in a heavy bottomed deep pot and stir over medium heat until the sugar has completely melted.
Add the butter and continue stirring until well combined and the sauce begins to thicken.
Lower the heat and add the coconut milk or heavy cream slowly while stirring as it will bubble and splatter a bit (thus the reason for the deep pot).
The sauce will be a warm amber color so continue stirring until the sauce begins to thicken and coat the spoon (about 3 minutes).
Remove from heat and while stirring add the sea salt and vanilla extract.
Allow to cool slightly before pouring into a glass container for storage.
The sauce will keep for about 2 weeks in the refrigerator if it lasts that long.