Caramel Sauce
Caramel flavoring has always been my favorite.
Ms. Richardson’s brand of caramel sauce is the best! Or a Caramello candy bar, yes please! This recipe is not those, but it helps satisfy the cravings. I use it atop my chocolate chip bread or it makes a great fruit dip.
You will need to prep for this one but it’s an easy prep. Refrigerate a can of coconut milk overnight. This will make the coconut fat separate from the liquid forming a thick layer on top.
- 1/2 cup harden coconut fat
- 1/4 cup pure maple syrup
- 2 tbsp extra light olive oil
- 2 tsp pure vanilla extract
- 1/4 tsp Real salt
When you’re ready to make your caramel sauce, open your can and carefully break the harden fat that has formed with a sharp knife. Scoop the fat out with a spoon.
1/2 C of harden coconut fat
1/4 C pure maple syrup
Whisk and bring to a boil over medium heat. Reduce heat to low. Continue to whisk often while it low boils. Cook for 7 minutes or until your sauce starts to thicken. You should see steam or the water evaporating at the beginning of making your sauce. As it boils and cooks you will see less and less steam until it’s done.
2 tablespoons extra light olive oil
2 teaspoon pure vanilla extract
1/4 teaspoon Real salt
Return pot to your burner and bring to a low boil again. Whisk and boil 1 more minute to meld the flavors.
Pour your caramel sauce into a glass bowl or jar. It will thicken more as it sets and cools.
It’s best used right away, or you can store in the cupboard or fridge. In the fridge your ingredients may separate but just mix with a spoon and microwave 30 seconds and you’re good to go.
It does not taste like coconut, just sweet goodness!