Easy Caramel Sauce

Name: Easy Caramel Sauce
Ingredients: 1cupCanned coconut cream, be sure to only use brands (like Trader Joe’s, Aroy-D) containing coconut milk & water. Do not use brands with Guar gum or other fillers or the ice cream will not turn out properly). If you don’t have coconut cream, you can also spoon out the thick part of a chilled can of full-fat coconut milk.; 2/3cupcoconut sugar , sub with Lakanto golden monk fruit sweetener or preferred brown sugar substitute of choice for low carb / keto / lower sugar. Maple syrup or other liquid sweetener can also be used but you may have to adjust the amount depending on sweetness desired.; 1tablespooncoconut oil, use refined to avoid any coconut flavor or sub with vegan butter if not paleo; 1 1/2teaspoonspure vanilla extract; 1/8 - 1/4teaspoonsea salt, Himalayan Pink Salt OR Maldon salt; metal whisk or wooden spoon; medium heavy bottomed sauce pan; heat safe oven gloves or mitts, optional as the pot gets hot; heat safe glass jar for storing

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Servings: 12

Ingredients

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1cupCanned coconut cream, be sure to only use brands (like Trader Joe’s, Aroy-D) containing coconut milk & water. Do not use brands with Guar gum or other fillers or the ice cream will not turn out properly). If you don’t have coconut cream, you can also spoon out the thick part of a chilled can of full-fat coconut milk.2/3cupcoconut sugar, sub with Lakanto golden monk fruit sweetener or preferred brown sugar substitute of choice for low carb / keto / lower sugar. Maple syrup or other liquid sweetener can also be used but you may have to adjust the amount depending on sweetness desired.1tablespooncoconut oil, use refined to avoid any coconut flavor or sub with vegan butter if not paleo1 1/2teaspoonspure vanilla extract1/8 - 1/4teaspoonsea salt, Himalayan Pink Salt OR Maldon saltmetal whisk or wooden spoonmedium heavy bottomed sauce panheat safe oven gloves or mitts, optional as the pot gets hotheat safe glass jar for storing

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Instructions

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Step 1

In a medium heavy-bottomed saucepan (I use at least a 3-quart cast iron or stainless steel) add coconut cream, coconut sugar and coconut oil.

Step 2

Heat over medium-high heat bringing the mixture to a boil, whisking frequently while the cream melts and the sugar dissolves.Once boiling, turn the heat down to a low simmer and stir frequently, scraping the bottom to make sure it doesn’t burn. Continue boiling until caramel has reduced and thickened, about 8-10 minutes.

Step 3

Remove from heat and turn off the stove. At this point, you can add vanilla or salt, if desired.

Step 4

Allow to cool in the pot for 10-15 minutes, stirring once or twice. The mixture will thicken more as it cools. Pour into a mason jar or airtight container in the refrigerator for up to 2 weeks. Warm for a few minutes in the microwave before serving.

Step 5

In the fridge: Pour into mason jar or airtight container in the refrigerator for up to 2 weeks.

Step 6

In the freezer: You can also freeze this paleo caramel sauce in an a freeze-safe container in the freezer for up to 3 months. Be sure to only fill the jar 2/3 full to avoid spillage. When ready to enjoy, simply thaw in the fridge overnight.

Step 7

How to reheat: Give it a good stir or warm it up for a few minutes in the microwave on medium or in a pot on medium before serving.