My food philosophy isn’t very strict. Always real food, lots of veggies, sometimes organic grains and the occasional treat (although this summer it appeared I was on a sugar bender with fruit crisps, ice cream and brownies) but they are almost always Paleo friendly. This Paleo Caramel Sauce certainly fits that category and is awesome to use on everything this fall. Dip organic apple slices in it, drizzle it in your coffee, serve in place of syrup on pancakes or waffles, eat it off a spoon…you know what to do.
Technique for Paleo Caramel Sauce
Traditionally, caramel is made by simmering sugar with nothing else until it caramelizes, then you add cream, butter and salt. (Here’s a great tutorial on traditional caramel.) This caramel sauce, however, is made a bit differently since coconut sugar would burn quickly if you tried to do it the traditional way. For Paleo Caramel Sauce, you simply bring to coconut milk and coconut sugar to a boil and then simmer for about 45 minutes until it thickens up quite a bit. Sea salt, vanilla and a little (optional) dairy free butter or coconut oil are then added for richness.
Paleo Sea Salt Caramel Sauce
1 1/2 cups full fat coconut milk
1/2 cup coconut sugar
1/4 tsp sea salt (or Pink Himalayan salt like I use)
1 tsp vanilla
1 tbsp dairy free butter or coconut oil, optional
- In a large saucepan, bring coconut milk and sugar to a boil (it will boil over almost instantaneously so don’t walk away) then immediately lower heat* and simmer, stirring down sides occasionally, for 45 minutes until thickened.
- Whisk in salt, vanilla and butter or coconut oil if using.
- Store in fridge for up to a week. (If it lasts that long.)
- *On electric stove you may have to move pan away from burner to keep it from boiling over while burner adjusts to lower heat.