Oh. My. Goodness. Caramel Sauce! I love love love caramel sauce!
I’m a chocoholic, but if you give me a choice between chocolate syrup or caramel I’ll choose caramel every time. It is surprisingly easy to make and can be used for all sorts of things. You can serve it, as I did, as a dip for fruit, make caramel corn (if you eat corn), serve with dairy free ice cream, caramel apple pie (to die for!), vegan pumpkin cheesecake, or can even just lick it off of a spoon 🙂 Yum!
I highly recommend making this with non-dairy butter or ghee because it lends the best flavor, but if you must you can use non-hydrogenated shortening as a substitute. If you choose to use the shortening, just know that the coconut palm sugar will be the main taste, which can sometimes be very nutty depending on the brand. If you use non-dairy butter, as suggested, it will have a nice butter-y flavor so use a brand that you really like the taste of 🙂
- ¼ C Allowed Butter or Ghee
- ½ C Coconut Palm Sugar
- ½ C Coconut Cream*
- 2 Tbsp. Non-Dairy Milk
- 3 Tbsp. Honey
- 1 Tsp. Pure Vanilla
- pinch of salt
- Over medium-high heat, melt butter, coconut palm sugar, coconut cream, and honey. Stir constantly until mixture reaches a boil and sugar is completely dissolved.
- Remove from heat. Stir in ½ tsp. vanilla and a pinch of salt. Allow to cool. Store covered in fridge. Caramel will thicken in fridge. Stir well before serving.