Homemade Caramel Sauce

Occasionally I get ridiculously excited to share a recipe with you. Actually, I get ridiculously excited about sharing recipes with you most of the time. Okay, all the time. Haha. But, this recipe for Homemade Caramel Sauce has me especially excited.

You know that I don’t do diets or completely cutting out foods entirely. What I do love is finding healthier alternatives to satisfy my dessert cravings. I guess you can’t really call caramel sauce healthy, but there is caramel made of tons of refined sugar, heavy cream and butter…and then there is this caramel made of unsweetened coconut milk, maple syrup and unrefined coconut oil. Add the fact that it is crazy delicious (even better than it’s unhealthy cousin, in my foodie opinion), and I call that a serious win.

You guys, this caramel sauce is A.MAZ.ING! It’s also super easy. It does take about 45 minutes to cook, but it’s not tricky or difficult like the sugary version. I made this yesterday while doing 10 other things, mostly forgot about it, stirred it occasionally, and really only paid attention to it for the last 10 minutes and it still turned about perfectly!

Hurry and go make it! Or, maybe wait…later this week I will be sharing a extra yummy way to use it. I’m ridiculously excited about that one too {surprising, right?! ;)}

Yield: about 1 cup

Ingredients

• 1 can (13.5oz) unsweetened full-fat coconut milk
• 1/2 cup pure maple syrup
• pinch of sea salt
• 1 tablespoon unrefined coconut oil
• 2 teaspoons vanilla extract

Directions

1. In a large saucepan with a thick bottom, combine coconut milk, maple syrup and salt.
2. Bring to a boil over medium-high heat. Reduce the heat to medium-low and let simmer for about 40 minutes, stirring occasionally.
3. Add coconut oil and cook for another 5 minutes, or until it reaches a deep caramel color.
4. Stir a little more often towards the end to keep the bottom from burning.
5. Remove from the heat, add the vanilla, then poor the caramel into a bowl and let it cool for about 5 minutes.
6. Once it has cooled slightly, stir vigorously until it is smooth and glossy.
7. Use the sauce while it is still warm for the best spreading/pouring results.
8. Stir leftovers (if there are any) in the fridge and reheat in a double boiler.

Nutrition Information

{serving size = 1 tablespoon - recipe makes 16 servings}

73 calories, 4.3g fat, 0g fiber, 0.3g protein

*Actual nutrition info may vary based on exact ingredients used. Find this recipe on MyFitnessPal as FG8 Homemade Caramel Sauce.

Recipe slightly adapted from PaleoOMG

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