Caramel sauce is one of those staples in our dessert regimen that can be hard to live without. Who doesn't love some caramel over ice cream? There are numerous recipes in which caramel makes an appearance. And one of my favorite ways to enjoy caramel quite simply with some apple slices.
For the longest time, I avoided caramel because many of the store bought varieties have high fructose corn syrup, soy lecithin, artificial colors and flavors, etc. I think you get the picture. And most of the recipes for homemade caramel involve refined sugars and heavy creams. Bummer!
But I discovered a way to enjoy caramel without those obstacles. So again I can enjoy swirling some caramel in my homemade ice cream, drizzling it over some sliced apples, and topping off some of our favorite dessert recipes with it.
Just to give you a heads up, this recipe does involve your undivided attention for about 20-25 minutes as you will need to be stirring the ingredients constantly. But your time will be well worth it because in the end you will get some rich, amber colored caramel sauce that is delicious enough to eat right from your spoon.
1/2 cup coconut sugar
1/4 cup water
1 cup full fat canned coconut milk
2 tsp vanilla extract
1/8 tsp sea salt
2 tsp arrowroot flour
1. In a small saucepan, place the water and coconut sugar in the pan over medium heat. Stir continuously until it reaches a boil.
2. Once the coconut sugar and water are boiling, add the coconut milk, vanilla extract, and sea salt. Keep stirring over medium-low heat and watch it closely. You don't want it to burn or boil over. If it appears like it is about to boil over, turn the heat down even lower.
3. Stir the caramel for about 10 minutes. You will notice the color will start to deepen. Add the arrowroot slowly while whisking to avoid lumps. Cook for about 10-15 more minutes, or until the caramel becomes thicker. When it has reached that point, remove the saucepan from the heat and allow to cool. Use immediately or store the caramel in an airtight container in your refrigerator. This recipe makes about 1 cup.